Where can I buy preserved sakura blossoms?

You can find them in Japanese grocery stores or specialty online retailers. Make sure they’re food-grade.

Can I make this cheesecake without sakura blossoms?

Yes, you can omit them or replace with edible flowers, though the flavor and look will be different.

Is this the same as a jiggly Japanese cheesecake?

It is similar in texture but more delicate and aromatic due to the sakura infusion.

Can I use a larger pan?

Yes, but adjust baking time accordingly and be mindful of the batter height to maintain fluffiness.

Cherry Blossom Japanese Sakura Cheesecake & ELEGANTrecipeslolyta

Name: Delightful Cherry Blossom Japanese Sakura Cheesecake Recipe to Try
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Japanese
Ingredients: 10–12 preserved cherry blossoms (sakura), soaked in water for 30 minutes, drained and patted dry; ; 7 oz cream cheese, softened; ¼ cup whole milk; 1 ½ tbsp unsalted butter; 3 large eggs, separated; ¼ cup cake flour; 1 ½ tbsp cornstarch; ⅛ tsp salt; ¼ tsp cream of tartar; ¼ cup granulated sugar; ; Powdered sugar for dusting; Whipped cream for serving

Description

Cherry Blossom Japanese Sakura Cheesecake is a souffle-style dessert that melts in your mouth. Light, airy, and subtly floral, this cake features salted sakura blossoms and a delicate cream cheese base that feels like spring in every bite.

Ingredients

Scale

Sakura Blossoms:

10–12 preserved cherry blossoms (sakura), soaked in water for 30 minutes, drained and patted dry

Cheesecake Batter:

7 oz cream cheese, softened

¼ cup whole milk

1 ½ tbsp unsalted butter

3 large eggs, separated

¼ cup cake flour

1 ½ tbsp cornstarch

⅛ tsp salt

¼ tsp cream of tartar

¼ cup granulated sugar

Optional:

Powdered sugar for dusting

Whipped cream for serving

Instructions

1. Preheat oven to 320°F (160°C). Line the bottom of a round 6-inch springform pan with parchment paper. Arrange sakura blossoms on the bottom.

2. In a small saucepan, heat cream cheese, milk, and butter over low heat until smooth. Let cool slightly.

3. In a large bowl, whisk in the egg yolks, then sift in the flour, cornstarch, and salt. Mix until smooth.

4. In a separate bowl, beat egg whites with cream of tartar. Slowly add sugar and whip to soft peaks.

5. Gently fold the meringue into the yolk batter in three additions.

6. Pour batter gently over the sakura blossoms in the pan. Tap lightly to remove bubbles.

7. Place the pan in a larger pan filled with hot water and bake in the water bath for 40–45 minutes until just set.

8. Cool gradually in the oven with the door cracked open. Chill before serving.

Notes

Preserved sakura blossoms can be found at Japanese grocery stores or online.

Make sure to soak and rinse them well to remove excess salt.

The cake will deflate slightly as it cools, which is normal.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert, Japanese
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 13g
Sodium: 90mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 5g
Cholesterol: 95mg

Keywords: cherry blossom japanese sakura cheesecake, souffle cheesecake, sakura cake, floral japanese cheesecake