Sakura Cheesecake 桜のチーズケーキ
Made this lovely Sakura Cheesecake during the weekend. I used the remaining pickled sakura and ume jam from my Sakura Roll to make this yummy cheesecake. This is an easy to do recipe with a straight forward method and you don’t have to turn on the oven as it is a No-bake cheesecake. After soaking the pickled (salty) sakura, the dried flower is tasteless, it’s only used for decoration. I used up all the remaining ume jam and added one more tablespoon of lemon juice. So happy that the cheesecake has an aftertaste of the tangy ume jam. This can be quite addictive if you like No-bake cheesecake.
- 8 - 10 Pickled Sakura Cherry Blossoms
Rinse off the salt on the Pickled Sakura Cherry Blossoms and soak them for 2 hours and gently pat dry with paper towel.
- 180g Marie biscuits (crushed)
- 150g Melted Butter
- 250g Cream Cheese, room temperature
- 3 tbsp Sugar
- 1 tbsp Lemon juice
- 1 tbsp Gelatin
- 2 tbsp Water
- 60ml Milk or whipping cream
- 250ml Non-dairy topping cream
- 4 tbsp Ume jam or use yuzu jam
- 250ml Water
- 35g Sugar
- 30g Instant Jelly
- ½ tsp Gelatin soak with ½ tbsp water and set aside
- Line a 23cm round pan (with removable base), set aside.
- Combine crushed biscuit and melted butter together in a mixing bowl.
- Press the biscuit crumbs onto the base of the prepared pan and put it in the refrigerator for later use.
- Soak gelatin with 2 tbsp of water. Set aside to allow the gelatin to swell (about two minutes) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
- In a mixing bowl, at medium speed beat cream cheese and sugar until smooth, then gradually add in milk/whipping cream until combined.
- Add in ume jam and lemon juice, mix to combine and add melted gelatin, mix well.
- In another mixing bowl, whip the non-dairy topping cream until peak form ( not too stiff) and fold into the cream cheese mixture with a hand whisk and mix well.
- Pour the cream cheese mixture on the prepared cake pan and gently place the pickled sakura on top.
- Refrigerate for at least 4 hours or until set.
- To make the topping: Add water, sugar and instant jelly in a small pot and stir till sugar dissolved at medium heat. Add in swelled gelatin and stir till melted. Cool down the liquid a little and gently pour on top of cheesecake. Chill cheesecake before serve.
Please click on my Sakura Roll recipe here if you're interested to get the pickled sakura online
Pickeled Sakura isn’t “tasteless”
Thanks for sharing the recipe. May I ask if I can freeze the cream cheese mixture instead of cooling it for 4 hours like in the recipe? I guess freezing makes it set faster.
Hi Fiona, Yes you can place the cheesecake in the freezer for about an hour or slightly more. Make sure the cake is set before slicing.
What a creative and beautiful idea! It looks just fantastic!
Ann, wow… what an elegant cheesecake!
Ann, that is a very pretty cheesecake!
This sakura cheese cake looks so nice, just wondering what is the taste of sakura?
Jozelyn, As I've mentioned the sakura is tasteless only for decoration but you can buy the sakura leave has nice fragrance flavor.
It isn’t “tasteless” you just need to blend up the flowers. They do have taste. I have baked with them plenty. Same reason you can make tea with them.
Thanks, i am so excited and I have place order before I read your reply 🙂
Ann, this cheesecake very pretty, I must get hold of pickled sakura too lol.
Jess, better be quick! You can order 4 items of sakura products with one pickled sakura free. But not sure whether the offer is still open.
Hi Aunty Yong, 谢谢你的到来和你的赞美!
this is so pretty love the flowers in it
Ann, this cheesecake very pretty, I must get hold of pickled sakura too lol.
Wow wow wow looks so pretty!
Wow! What a lovely cheesecake! Looks so sweet & special! 😉
The cheesecake looks gorgeous, Ann! The sakura flowers really do look pretty on the cheesecake and you're indeed very creative!
Very beautiful and romantic!!!!!!
Wow Ann! First the roll and now the cheesecake! Both are very nice! I dun care about the taste, but I'm really impressed with the look!
Alvin, Thank you very much for your compliment 🙂
Tracy, 那sakura一点味道都没有,除非你买的是sakura叶,就会有一种清香味。Ume paste是果酱,蛮酸的,应该拿来冲水喝。没有ume paste可以用柚子茶来代替,应该也不错。
The deco and presentation is superb! Must not let my children see this beautiful non baked cheesecake, otherwise, hmmm…….
Thank you Christine 🙂
Hi Anncoo, where can we get the pickled Sakura flower and Ume paste ? Thank you 😉
Hi, you can get the link on my Sakura Roll recipe.
Hi where can i find pickled Sakura and Ume jam? THanks!
Hi, I'm sure you got the link by now 🙂
Absolutely gorgeous! It's almost too pretty to eat – almost. 🙂
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Ann, Ann, your cake here is as pretty as a piece of art! And the cutting skill is brilliant! How I wish I can just grab a slice from here & taste it, hehe!
I am not a usual cheesecake fan, but I can get behind this! So pretty,
Ann , that is one fantastic cheesecake ! I bet it taste as awesome as it looks 😉
It's simply too pretty to be eaten. Great job.
This is so beautiful! Have a good day!
Hi Ann, so pretty and dainty!!!! Sure delicious!!!!
Very pretty! Brilliant idea having the pickled Sakura on top. Great for Mothers' Day!
Ann,I agree with Jess, this is very pretty and romantic.
This cheesecake is really beautiful. It is like a piece of art! Well done Ancoo.
Wow that is one amazing looking cheesecake. I love the presentation as well. It almost looks too good to eat 🙂
Hi Jerry, thank you very much for visiting my site and your lovely comment 🙂
Lovely sakura cheesecake, can i hv two slices please 🙂
Tze, sure! By fedex?
you are a true artist! I am so impressed and love this cake.
谢谢Li Shuan 🙂 这蛋糕酸酸的,真的很好吃。
It's so gorgeous! Even if the sakura doesn't add any taste, just love the pretty presentation.
may i know where you can recommend to buy the pickled sakura in Singapore.
Hi Deewi, The pickeld sakura is available at Kitchen Capers.
Hi Ann, is there any other method or substitution for both whipping cream and topping cream? Currently very difficult to get these in Singapore. If without these two ingredients, what else I can use in order to make this cake?
Hi Boon, I’m afraid you have to wait for the stock of creams to arrive.
How about if I add egg and water bath method? So sorry for my questions…
Sorry Boon, I’m not sure of your method but no harm trying.
Hi wanna find out from u any diff bet the daily whipping cream and topping cream other than the former is unsweetened & the other is sweet? Can use only daily whipping cream? Very lovely cheesecake!
Hi, If you're using the whipping cream alone, you need to add icing sugar into it as there is no sugar in my recipe. That's the reason why I mixed both cream together.
Hi Anncoo, just discovered your blog and really love your cakes as they are so pretty! Wondering where can get the pickled sakura and ume jam as Im unable to find the link? Thanks alot!! 🙂
Hi JJ, Sorry for reply to your comment as I was away for a short trip.
I’ve just updated the link and the pickled sakura and ume jam was bought online from Japan but you can buy the pickled sakura locally which is available at Kitchen Capers.
hello, wow, what a cake *-* i happen to still have some pickled sakura but i can't get my hands on ume jam, only pickled ume (i'm from germany). what would be a good substitute? i'd love to try this, thanks for sharing. (sorry if this was a double post, but i'm quite sure something went wrong with my first comment!!! >.< )many greetings, cari
Hi Cari, You can make a normal no bake cheesecake with lemon juice and decorate with pickled sakura on top.
**Sorry, all my old recipes are under moderation.
Hi Ann, if use 20cm mould, how much of ingredients should i use?
Hi Siew Cheng, you can actually use this recipe in a 20cm mould. The cake would be higher but with less sakura flowers on top.
Oh, your sakura cheesecake look so gorgeous and beautiful ! love it!
This is breathtakingly beautiful, Ann.