I am nuts about cheesecake, and each season of the year inspires me to make up a new recipe. Welcome cherry blossom-viewing season with this fragrant Sakura Cheesecake. The gentle cherry blossom scent comes from using salt-preserved cherry leaves. The leaves have the greater share of this fragrance, and though I used salt-preserved cherry blossoms as garnish, they are mainly for show.
Cream cheese…..250 grams/8 oz, softened
Fresh eggs….3 large
Heavy cream…..200 cc/7 oz
Salt-preserved Cherry leaves…..5
Salt-preserved Cherry blossoms for garnish (optional)
Whipped cream for garnish (optional)
blind-baked pie crust or commercially available chocolate cookie pie crust…1
1. Soak the cherry leaves in cold water for 15-30 minutes. Drain, and pat dry.
2. Gently rinse the cherry blossoms, gently pat dry.
3. Break the cream cheese into chunks and place in an electric blender along with the eggs, flour, sugar, heavy cream, and 5 cherry leaves. Blend for 2-3 minutes, stopping the machine in the middle to scrape down the sides if necessary.
4. Gently pour the batter into a pre-baked pie shell. (I used a store-bought chocolate cookie crust)
5. Place in pre-heated 170 C (325 F) degree oven on a rack above a pan of hot water. Bake for approximately 50 minutes.
6. Let the cheesecake cool to room temperature. Then cover and place in refrigerator for several hours or overnight.
7. If desired, spread whipped cream over the top and garnish with preserved cherry blossoms.
See how cherry leaves are used in Sakura Mochi, the traditional Japanese sakura-scented confection that inspired this cheesecake.
Filed under: Dessert, Pie | 6 Comments
Tags: cheesecake, cherry blossoms, flower-viewing, Japan, Japanese, Pie, sakura, spring