Sakura Blossom Cheesecake No-Bake Delight
A burst of cherry blossom flavor and a gorgeous pastel hue, this no-bake cheesecake will impress everyone at your next gathering!
Ingredients:
– 250 g cream cheese, softened
– 200 ml heavy cream, whipped
– 200 g graham crackers or digestive biscuits
– 100 g granulated sugar
– 100 g unsalted butter, melted
– 5 g gelatin powder or 2 gelatin sheets
– 1 tbsp sakura essence or cherry blossom extract
– 1 tsp vanilla extract
– 3 tbsp warm water
– A few drops of pink food coloring optional
– Dried or fresh edible sakura blossoms, for decoration
– Finely grated white chocolate or coconut flakes, for decoration
Instructions:
1. Begin by preparing the base. Crush the graham crackers or digestive biscuits into fine crumbs either in a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
2. Combine the crushed biscuits with the melted butter and mix thoroughly until all the crumbs are evenly coated with butter.
3. Press this mixture firmly into the bottom of a loaf tin lined with parchment paper, creating an even layer. Refrigerate the base for about 30 minutes to help it set.
4. While the base is chilling, prepare the filling. In a large bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy.
5. In a separate small bowl, dissolve the gelatin in the warm water and allow it to bloom for about 5 minutes. After blooming, gently heat the mixture until the gelatin is fully dissolved, then allow it to cool slightly.
6. Add the gelatin mixture, sakura essence, vanilla extract, and pink food coloring if desired to the cream cheese mixture. Mix well until fully combined.
7. Carefully fold in the whipped cream into the cream cheese mixture, ensuring to keep the texture light and airy.
8. Pour the filling over the chilled biscuit base, using a spatula to smooth the surface evenly. Cover and refrigerate for at least 4 hours, or until the cheesecake is completely set.
9. Once set, gently remove the cheesecake from the loaf tin and transfer it to a serving plate.
10. Finally, decorate the cheesecake with dried or fresh sakura blossoms and sprinkle finely grated white chocolate or coconut flakes on top for an elegant finishing touch.
11. Slice into portions and serve chilled. Enjoy the delightful cherry blossom aroma and creamy texture!
Nutritional Information:
This recipe yields approximately 12 servings. Each serving contains about:
– Calories: 295
– Total Fat: 20 g
– Saturated Fat: 12 g
– Cholesterol: 60 mg
– Carbohydrates: 25 g
– Sugars: 10 g
– Protein: 3 g
Time: Preparation time: 30 minutes Chilling time: 4 hours