Traditional American/New York baked cheesecake has inspired many books
and articles on mastering the techniques behind perfect cheesecake.
This time around, I felt like trying out an unbaked version. Made with
cream cheese and gelatin, and lightened with whipped cream these
unbaked cheesecakes are made very similar to the traditional mousse
cakes from France. This style of cheesecake is popular in Hong Kong and
Japan, likely because it has a lighter, fluffier texture that is
preferred over there. Another advantage to these unbaked cheesecakes is
since they don't required baking, there aren't the same concerns over
baking for exactly the right time and with cracking tops. It's almost
ridiculously simple to put together.