Cherry Blossom Japanese Sakura Cheesecake Recipe
This delicate Cherry Blossom Japanese Sakura Cheesecake features a creamy, lightly baked texture with subtly floral sakura blossoms decorating its surface, perfect for an elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 10 salted sakura blossoms
- 1 cup water
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/3 cup milk
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup cake flour, sifted
- 2 tablespoons cornstarch, sifted
- 1/2 teaspoon lemon juice
- 1/4 teaspoon cream of tartar
Instructions
- Soak Blossoms: Soak salted sakura blossoms in water for 30 minutes to remove excess salt. Drain well and gently pat dry.
- Preheat Oven and Prepare Pan: Preheat oven to 320°F (160°C). Line the bottom and sides of a 6-inch round cake pan with parchment. Arrange sakura blossoms at the bottom for decoration.
- Melt Mixture: In a heatproof bowl, combine cream cheese, butter, and milk. Set over a saucepan of simmering water (double boiler) and stir until smooth. Remove from heat and let it cool slightly.
- Add Ingredients: Add egg yolks, lemon juice, cake flour, and cornstarch into the cream cheese mixture. Whisk gently until just combined.
- Beat Egg Whites: In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
- Fold Mixtures: Gently fold the egg white mixture into the cream cheese batter, in three additions. Mix until just incorporated.
- Pour Batter: Pour the batter into the prepared pan over the sakura blossoms. Tap pan to release air bubbles.
- Prepare Water Bath: Place the cake pan in a larger baking tray filled with about 1 inch of hot water (water bath).
- Bake Cheesecake: Bake for about 60 minutes until set and lightly golden on top. Turn off oven and leave cheesecake inside for 10-15 minutes with the door slightly open.
- Cool and Unmold: Remove from oven and water bath. Let cool completely before carefully unmolding. Invert to reveal sakura blossoms on top.
- Chill: Chill in the refrigerator for several hours or overnight before serving for best texture and flavor.
Notes
- Soaking salted sakura blossoms removes excess salt for balanced flavor.
- Baking in a water bath helps achieve the cheesecake’s smooth, creamy texture.
- Chilling overnight enhances the texture and flavor of the cheesecake.
Keywords: Sakura Cheesecake, Japanese Cheesecake, Cherry Blossom Dessert, Baked Cheesecake, Floral Cheesecake
