Description
Cherry Blossom Japanese Sakura Cheesecake is a stunning dessert that captures the essence of spring with its creamy texture and delicate sakura flavor. Adorned with edible cherry blossom petals, this cheesecake offers a delightful balance of sweetness and floral notes, making it perfect for celebrations or as an elegant afternoon treat. Whether you’re a seasoned baker or a beginner, this easy-to-follow recipe will impress your guests and elevate any gathering.
Ingredients
Scale
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup heavy cream, chilled
- 2 tsp sakura extract
- 1/4 cup edible sakura petals, plus extra for decoration
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter until crumbly. Press into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth. Gradually add heavy cream and sakura extract, mixing until combined.
- Gently fold in half of the sakura petals. Pour filling over the crust and smooth the top.
- Bake for 50-60 minutes until slightly jiggly in the center. Allow to cool before refrigerating for at least four hours or overnight.
- Serve chilled, topped with remaining sakura petals.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg
Keywords: For a richer texture, substitute cream cheese with mascarpone. Store leftovers in an airtight container in the fridge for up to five days.