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Sakura Cherry Blossom Japanese Cheesecake Recipe

Sakura Cherry Blossom Japanese Cheesecake Recipe
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★★★★★

5 from 15 reviews

Experience the delicate, fluffy texture and subtle floral aroma of this Sakura Cherry Blossom Japanese Cheesecake. Infused with cherry blossom essence and decorated with edible cherry blossoms, this light and airy dessert offers a perfect balance of creamy richness and fragrant elegance, ideal for special occasions or a refined treat.

Ingredients

Scale

Cheesecake Base

  • 200g cream cheese, softened
  • 60g unsalted butter
  • 100ml whole milk
  • 1 teaspoon sakura essence (cherry blossom extract)
  • 6 large eggs, separated
  • 100g granulated sugar
  • 70g cake flour
  • 30g cornstarch
  • 1/4 teaspoon salt

Decoration

  • Edible cherry blossoms for decoration (optional)

Instructions

  1. Prepare and Preheat: Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch (20cm) round cake pan with parchment paper to prevent sticking and ensure even baking.
  2. Sakura Essence Infusion: Combine softened cream cheese, unsalted butter, and whole milk in a bowl. Mix well, then add the sakura essence. Stir until fully incorporated, allowing the delicate floral aroma to infuse into the mixture. Let it cool slightly before proceeding.
  3. Egg Yolk Symphony: In a separate bowl, whisk the 6 egg yolks with granulated sugar until the mixture becomes pale and fluffy. Gradually add the sakura-infused cream cheese mixture to the yolks and blend gently until you achieve a smooth batter.
  4. Floral Flourish: Sift together the cake flour, cornstarch, and salt. Gently fold these dry ingredients into the batter, being careful not to overmix to maintain the batter’s lightness.
  5. Whipped Brilliance: In another clean bowl, whip the 6 egg whites until stiff peaks form. Carefully fold the whipped egg whites into the sakura batter in batches, preserving as much air as possible for that characteristic fluffy texture.
  6. Bake to Perfection: Pour the batter into the prepared cake pan. Tap the pan lightly on the countertop to release any trapped air bubbles. Optionally, arrange edible cherry blossoms on top for a beautiful presentation. Bake in the preheated oven for 60 to 70 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  7. Cooling Serenity: Once baked, leave the cheesecake in the oven with the door slightly ajar to cool gradually, which helps prevent cracking. Afterward, refrigerate the cheesecake for several hours or overnight to allow it to set completely and enhance the flavors.

Notes

  • If edible cherry blossoms are not available, you can omit them or substitute with lightly toasted almond flakes for texture.
  • Ensure egg whites are whipped to stiff peaks to achieve the signature light and fluffy texture of Japanese cheesecake.
  • Use parchment paper to line your pan to help remove the cake easily after baking without cracking.
  • Allow the cheesecake to cool slowly to prevent surface cracking and preserve its soft texture.
  • Store leftovers covered in the refrigerator and consume within 3 days for best freshness.

Nutrition

Keywords: Sakura cheesecake, Japanese cheesecake, Cherry blossom dessert, Fluffy cheesecake, Japanese dessert, Floral cheesecake

Find it online: https://kitchenbyclara.com/sakura-cherry-blossom-japanese-cheesecake-recipe/