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Slice of Cherry Blossom Japanese Sakura Cheesecake on a plate with cherry blossoms

Cherry Blossom Japanese Sakura Cheesecake

This feather-light Cherry Blossom Japanese Sakura Cheesecake combines salted sakura blooms into a souffle-like cake for a delicate nod to hanami season, perfect for tea gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Afternoon Tea, Dessert
Cuisine: Japanese
Calories: 280
Ingredients Method Notes

Ingredients
  

For the cheesecake base
  • 8 oz cream cheese, softened Use full-fat, high-quality block cream cheese.
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup milk
  • 3 large eggs, separated Use at room temperature for maximum volume.
  • 1/4 cup granulated sugar
  • 1/4 cup cake flour, sifted Can substitute with all-purpose flour but reduce amount.
  • 2 tablespoons cornstarch, sifted
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon cream of tartar
For the sakura infusion
  • 10 pieces salted sakura blossoms Use commercially salted preserved sakura.
  • 1 cup water For soaking the sakura blossoms.

Method
 

Preparation
  1. Soak the salted sakura blossoms in 1 cup of water for 30 minutes to draw out excess salt and mellow the flavor. Drain and pat dry.
  2. Preheat the oven to 320°F (160°C), line a 6-inch round cake pan with parchment, and arrange the drained sakura blossoms in the bottom.
  3. In a double boiler, combine cream cheese, butter, and milk until smooth; cool slightly.
  4. Whisk in egg yolks one at a time, then add lemon juice, cake flour, and cornstarch until just combined.
  5. Whip egg whites with cream of tartar until soft peaks form, gradually adding sugar.
  6. Fold the whipped whites into the cream cheese mixture gently.
Baking
  1. Pour batter over blossoms, smoothing the top and removing air bubbles.
  2. Place the cheesecake in a water bath and bake for 60 minutes until set.
  3. Allow to cool gradually in the oven with the door cracked before cooling on a wire rack.
  4. Chill in the refrigerator for several hours or overnight before serving.

Notes

Use room-temperature eggs and softened cream cheese for the best texture. Store in an airtight container in the fridge and consume within 4 days.