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–+ servings

Sakura Cherry Blossom Japanese Cheesecake

Sakura Cherry Blossom Japanese Cheesecake topped with cherry blossoms
A light, slightly tangy cheesecake infused with delicate sakura petals, perfect for spring gatherings and picnics.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Serving Size 8 servings

Ingredients

Cheesecake Base

  • 200 g cream cheese full-fat for best texture; room temperature is important.
  • 100 g sugar can reduce to 80 g for less sweetness; caster sugar recommended.
  • 2 large eggs room temperature for better emulsification.
  • 100 ml heavy cream whipped cream or double cream works too.
  • 50 g sakura petals, finely chopped use culinary-grade sakura; if fresh, ensure they’re edible and rinsed.
  • 1 tsp vanilla extract or 1/2 tsp vanilla bean paste.
  • 1 tbsp lemon juice brightens and stabilizes the batter.
  • 1 tsp gelatin (optional) dissolve in 1–2 tbsp warm water for a firmer slice.

Graham Cracker Crust (optional)

  • 120 g crushed graham crackers for crust.
  • 40 g melted butter for pressing into the pan.

Instructions

Preparation

  • Preheat the oven to 160°C (320°F). Prepare an 8–9 inch (20–23 cm) springform pan: line the bottom with parchment and chill if using a graham cracker crust.
  • In a bowl, beat 200 g of room-temperature cream cheese until smooth and free of lumps using a hand mixer or stand mixer on low.
  • Gradually add 100 g of sugar and beat until well combined and glossy. Scrape the bowl once to ensure no pockets remain.
  • Add the 2 eggs one at a time, mixing until fully incorporated before adding the next.
  • Stir in 100 ml of heavy cream, 50 g of finely chopped sakura petals, 1 tsp of vanilla extract, and 1 tbsp of lemon juice until the batter is uniform. Do not overmix.
  • If using gelatin, bloom 1 tsp of gelatin over 1–2 tbsp of warm water, stir until dissolved, then whisk it into the batter.
  • Pour the batter into the prepared pan, tapping gently on the counter to release air bubbles.

Baking and Cooling

  • Bake at 160°C (320°F) for about 50 minutes until the edges are set and the center is slightly wobbly.
  • Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  • Transfer to the fridge and chill for at least 4 hours, preferably overnight.
  • Before serving, garnish with additional sakura petals or powdered sugar.

Notes

Store leftovers wrapped tightly for up to 4 days in the refrigerator. For longer storage, wrap and freeze for up to 1 month. Thaw overnight in the fridge. Avoid using petals not marked for culinary use.