Sakura Cherry Blossom No-Bake Cheesecake | 桜のレアチーズケーキ


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Sakura Cherry Blossom No-Bake Cheesecake | 桜のチーズケーキ

This cheesecake tastes like spring! It’s so smooth and creamy, but is also so light! It has a very delicate sakura flavour to it, and the addition of sakura jam to both the filling and the jelly topping gives not only a beautiful colour, but also adds sakura petals to the cake! You can see them suspended in the jelly filling on top, and when you bite into a petal, you get a burst of sweetness! This is a no-bake cheesecake and takes a few hours to set, so I’d recommend making it the day before you plan to serve it to avoid feeling rushed ❤ This is not only delicious but also so beautiful, and it would definitely be a standout dessert at any parties you are attending this spring!

Ingredients (make one 8-inch cheesecake)

Cheesecake filling:
❤ 400g cream cheese, room temperature
❤ 400ml whipping cream
❤ 80g sugar
❤ 4 tbsp lemon juice
❤ 1 tsp Sakura Liqueur (without any flowers – just the liquid) (recipe here)
❤ 4 tbsp Sakura Jam (recipe here)
❤ 2 tsp powdered gelatin
❤ 40 ml water

Sakura jelly topping:
❤ 1/2 cup water
❤ 1 tsp Sakura Liqueur (recipe here)
❤ 2 tbsp Sakura Jam (recipe here)
❤ 1 tbsp sugar
❤ pink food colouring
❤ 1 ½ tsp powdered gelatin
❤ ¼ cup water
❤ 7 flowers from Sakura Liqueur (recipe here)

Cheesecake base:
❤ 200g graham crackers, crumbled into very small pieces
❤ 65g unsalted butter, melted

1. First, make the base of the cheesecake. Mix together the melted butter and crumbled graham crackers, then press them into the bottom of an 8-inch spring form pan. Then place this in the fridge while you make the filling.
2. To make the filling, place the cream cheese in a bowl and with an electric mixer until smooth Add the sugar and combine. Then add the whipping cream, lemon juice, sakura liqueur and sakura jam and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
3. Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).
4. Now, make the jelly topping. Combine ½ cup water, sakura liqueur, sakura jam, sugar and a few drops of pink food colouring in a small pot over medium heat. In a small bowl, combine the gelatin and ¼ cup water, and mix together. Microwave for 15-20 seconds or until warm. Add to the pot, and mix well. Allow the mixture to cool for about 10 minutes, then using a ladle, gently pour the jelly onto the top of the cheesecake, and arrange the 7 sakura flowers from the sakura liqueur on top.
5. Return the cheesecake to the fridge and chill until the jelly has set (approx 1 ½ hours). Then carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake. This is to ensure that the jelly topping stays intact and doesn’t tear. Enjoy!

Want to see more video tutorials? Check out all of my recipes here!

sakura cheesecake thumb

Sakura Cherry Blossom No-Bake Cheesecake | 桜のチーズケーキ

春の味のチーズケーキです!生地はとてもクリーミーですが、さっぱりしたチーズケーキです!桜の味がし、生地とゼリーに桜のジャムを加え、ゼリーに花びら が見えます❤花びらを食べると自然な甘みがあって、とてもおいしいです!レアチーズケーキですので、冷蔵庫に冷やすのは少し時間かかりますので、食べたい 日を1日前に作って置くのがオススメです!


❤クリームチーズ(室温に戻した) 400g
❤生クリーム 400ml
❤砂糖 80g
❤レモン汁 大さじ4
❤さくらのジャム (レシピはこちらです)大さじ4
❤粉ゼラチン 小さじ2
❤水 40ml

❤水 カップ1/2
❤桜のリキュール(レシピはこちらです) 小さじ1
❤さくらのジャム (レシピはこちらです) 大さじ2
❤砂糖 大さじ1
❤粉ゼラチン 小さじ1.5
❤水 カップ1/4
❤桜のリキュールの花(レシピはこちらです) 7輪







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