Name: Sakura Cherry Blossom Cheesecake
Prep time: 25 min
Cook time: 50 min
Total time: 7 h 15 min
Ingredients: 1 ½ cups digestive biscuits or graham cracker crumbs; 6 tablespoons unsalted butter, melted; 1 tablespoon sugar (optional); 24 oz (3 packages) cream cheese, softened; ¾ cup granulated sugar; ¾ cup sour cream or full-fat Greek yogurt; 3 large eggs; 1 tablespoon cornstarch; 1 teaspoon pure vanilla extract; 1 ½ teaspoons sakura essence or cherry blossom extract (halal); 3 preserved sakura blossoms (optional, for extra flavor, rinsed and chopped); 6–8 preserved sakura blossoms (rinsed and soaked to remove salt); Sakura syrup or glaze for brushing (optional); Edible flowers or petals for garnish

Ingredients

Scale

Crust:

1 ½ cups digestive biscuits or graham cracker crumbs
6 tablespoons unsalted butter, melted
1 tablespoon sugar (optional)

Filling:

24 oz (3 packages) cream cheese, softened
¾ cup granulated sugar
¾ cup sour cream or full-fat Greek yogurt
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 ½ teaspoons sakura essence or cherry blossom extract (halal)
3 preserved sakura blossoms (optional, for extra flavor, rinsed and chopped)

Topping (Optional):

6–8 preserved sakura blossoms (rinsed and soaked to remove salt)
Sakura syrup or glaze for brushing (optional)
Edible flowers or petals for garnish

Instructions

Step 1: Prepare the crust

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix the biscuit crumbs with melted butter (and sugar if using) until it resembles wet sand. Press firmly into the bottom of the pan using the back of a spoon or a flat-bottomed cup. Bake the crust for 10 minutes, then set aside to cool slightly.

Step 2: Make the filling

In a large mixing bowl, beat the softened cream cheese until completely smooth. Scrape down the sides of the bowl frequently to avoid lumps. Add in the sugar and mix until well combined. Then beat in the sour cream (or yogurt), followed by the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air.

Step 3: Add sakura flavor

Sprinkle in the cornstarch, vanilla extract, and sakura essence. Mix gently just until the batter is smooth and everything is incorporated. If you’re using chopped preserved sakura blossoms, fold them in at this stage for little pops of flavor in every bite.

Step 4: Assemble and bake

Pour the cheesecake batter over the cooled crust. Smooth out the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Place the pan on a baking sheet and bake for 45–50 minutes, or until the center is just set with a slight jiggle. The edges should be lightly golden.

Step 5: Cool gradually

Turn off the oven and crack the oven door slightly. Let the cheesecake cool inside the oven for 1 hour. This helps prevent cracks by cooling it slowly. Then remove the cheesecake and let it cool completely on the counter before refrigerating.

Step 6: Chill overnight

Once the cheesecake is at room temperature, cover it with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This allows the texture to fully set and the flavors to meld beautifully.

Step 7: Add floral flair

Before serving, gently place your soaked and dried sakura blossoms on top of the cheesecake. For a glossy finish, brush with a bit of sakura syrup or glaze. You can also sprinkle edible flower petals or place dollops of whipped cream around the edges if you’re feeling extra fancy.

Prep Time: 25 minutes
Cooling and Chilling Time:
Cook Time: 50 minutes

Nutrition

Calories: 360
Sugar: 18g
Fat: 25g
Carbohydrates: 28g
Fiber: 1g
Protein: 6g