Sakura Cheesecake 桜のチーズケーキ
Sakura Cheesecake (桜のチーズケーキ)
- Ingredients
8 – 10 Pickled Sakura Cherry Blossoms
Base
180g Marie biscuits (crushed)
150g Melted Butter
Filling
250g Cream Cheese, rtoom 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 paste
Topping
250ml Water
35g Sugar
30g Instant Jelly
1/2 tsp Gelatin soak with 1/2 tbsp water and set aside
Method:
- 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.
2013-05-01 19:47:38
Source: http://www.anncoojournal.com/2013/05/sakura-cheesecake.html
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