Sakura Cherry Blossom Japanese Cheesecake
A delightful twist on the classic cheesecake featuring a light and fluffy texture with the subtle floral flavor of cherry blossoms.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 315 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 200g cream cheese
- 100g sugar
- 200ml heavy cream
- 3 large eggs
- 50g all-purpose flour
- 1 tsp vanilla extract
- 1 tsp sakura (cherry blossom) extract
- Pinch of salt
- Cherry blossoms for decoration (optional)
Instructions
- Preheat the oven to 160°C (320°F).
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Slowly add the heavy cream, flour, vanilla extract, sakura extract, and a pinch of salt, stirring until well combined.
- Pour the mixture into a springform pan lined with parchment paper.
- Bake in a water bath for about 60 minutes or until set.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Let cool to room temperature and then refrigerate for at least 4 hours, preferably overnight.
- Remove from the pan, garnish with cherry blossoms if desired, and serve.
Notes
Use room temperature cream cheese for easier mixing and a lighter cheesecake. Experiment with flavors by adding fruit purees or chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg