How to Prepare Tasty Sakura No-Bake Cheesecake

Sakura No-Bake Cheesecake. Fabulous Sakura (Cherry Blossoms) No-bake Cheesecake. This beautiful flowered cheesecake completes my day! I love making this dessert for my family!

Sakura No-Bake Cheesecake In a separate bowl, whip the cream and sakura liqueur until stiff peaks form. 桜のチーズケーキ This cheesecake tastes like spring! It's so smooth and creamy, but is also so light! You can have Sakura No-Bake Cheesecake using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sakura No-Bake Cheesecake

  1. Prepare of Crust.
  2. You need 150 grams of Biscuits, cookies etc..
  3. It’s 75 grams of Unsalted butter.
  4. Prepare of For the no-bake cheesecake filling.
  5. You need 200 grams of Cream cheese.
  6. Prepare 55 grams of Granulated sugar.
  7. It’s 100 grams of Plain yogurt.
  8. It’s 150 grams of Heavy cream.
  9. Prepare 15 grams of Sakura liqueur (or with juice).
  10. You need 5 grams of Gelatin powder.
  11. You need 30 grams of Water (for the gelatin).
  12. It’s of Jelly:.
  13. Prepare 240 grams of Water.
  14. It’s 20 grams of Granulated sugar.
  15. You need 30 grams of Sakura liqueur (or with juice).
  16. You need 1 of Salt-preserved sakura blossoms (or with slices of fruit).
  17. You need 5 grams of Gelatin powder.
  18. It’s 30 grams of Water (for the gelatin).

It has a very delicate sakura flavour to it, and the addition of sakura jam to both the filling and the jelly topping gives not only a beautiful colour, but also adds sakura petals to the cake! Home / recipes / Sakura(Cherry Blossoms) Nobake Cheesecake. Next No-Bake White Chocolate Raspberry Cheesecake Recipe. Posts about Sakura No Bake Cheesecake written by stenoodie.

Sakura No-Bake Cheesecake instructions

  1. Prep: Bring the cream cheese to room temperature. Soak the gelatin powder in the water. Line the tin with baking paper. Soak the salt-preserved sakura blossoms in water..
  2. Crust: Crush the biscuits and mix together well with the butter. Pack tightly into the bottom of the cake tin and chill in the refrigerator..
  3. No-bake cheesecake: Put the cream cheese in a bowl and beat until smooth. Mix in the sugar and add the yogurt in 2 parts..
  4. In a separate bowl, whip the cream and sakura liqueur until stiff peaks form..
  5. Heat the gelatin from Step 1 in a 600 W microwave for 20 seconds then mix into the cream cheese..
  6. Add the cream mixture to the cream cheese mixture in 3 parts, mixing well after each addition. Pour the mixture into the cake tin and leave to chill and set in the refrigerator..
  7. Jello: Heat the water and sugar in a saucepan until the sugar has dissolved. Mix in the gelatin and water mixture after warming it for 20 seconds in a 600 W microwave..
  8. Once cooled a little, mix in the sakura liqueur and add just the petals of the salt-preserved sakura blossoms (or just top on the cake)..
  9. Rest the bowl over a bowl of ice and when the mixture is chilled enough to be a little firm around the edges, pour it into the main cake tin and leave everything to chill and set in the refrigerator for 1/2 day..
  10. It's ready! If you cut this cheesecake with a slightly warmed knife, it will cut cleanly..

I had the pleasure to be invited to Uncle Tetsu's Unionville Markham location to taste their brand new cheesecakes, Sakura flavour and Yuzu flavour, exclusive to this location only. Instead of standing in a hot kitchen, make this simple recipe for your next warm-weather gathering. By following this no-bake cheesecake recipe, you'll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake overnight. Directions: Crush the biscuits and mix them with butter, put on the mould's base.

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