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Sakura Cheesecake topped with cherry blossoms and decorative petals

Sakura Cherry Blossom Japanese Cheesecake

A delicate, floral-forward cheesecake that's lighter than most, combining cream cheese with sakura petals for a smooth, elegant dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours
Servings: 8 pieces
Course: Dessert, Spring Recipe
Cuisine: Asian, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 200 g cream cheese, room temperature (full fat for best texture)
  • 100 g sugar (caster sugar works best; granulated is fine)
  • 2 large eggs, room temperature
  • 100 ml heavy cream (whipping cream)
  • 50 g sakura petals, finely chopped (use edible, pickled or preserved sakura meant for cooking)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (brightens flavor)
  • 1 tsp gelatin (optional — for a firmer cut; bloom in warm water)
Graham Crust (optional)
  • 1 unit Graham cracker crust (pressed into an 8–9 inch springform pan)

Method
 

Preparation
  1. Preheat the oven to 160°C (320°F). Line the bottom of an 8–9 inch springform pan with parchment. If using a graham crust, press it into the bottom now and chill briefly.
  2. In a mixing bowl, beat room-temperature cream cheese until completely smooth, scraping the bowl to remove lumps.
  3. Gradually add sugar and beat until glossy and smooth.
  4. Add eggs one at a time, mixing gently after each addition until incorporated.
  5. Stir in heavy cream, chopped sakura petals, vanilla extract, and lemon juice until uniform.
  6. If using, bloom gelatin in warm water for 5 minutes, then whisk into the batter until dissolved.
Baking
  1. Pour the batter into the prepared pan. Bake in the middle rack for about 50 minutes until edges are set and the center wobbles slightly.
  2. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
  3. Chill in the fridge for at least 4 hours (overnight is best) before slicing. Garnish with extra sakura petals just before serving.

Notes

For lighter dairy, replace heavy cream with half-and-half but note that cake will be slightly less rich. If sakura petals are unavailable, use cherry blossom extract or a teaspoon of rosewater to echo floral notes. Store leftovers in an airtight container for 4–5 days or freeze for up to 2 months.