Saturday, October 26, 2013

Sakura White chocolate Rare Cheesecake: Sakura, you're so beautiful.

I away love to try new ingredients, some of them end up in the cupboard (don't know what to do with them, haha) when some become my kitchen stable.  

Preserved cherry blossoms (Sakura) is one of the ingredient that I end up love it so much, the saltiness from the Sakura is addictive, hehe, it's great when combine with sweetness. Actually I think its smell reminds me of the salted plum, make me want to eat it out of the bag, but you shouldn't do that, it's too salty. Because of the saltiness you need to soak the sakura in the water before using it, longer if you want less salty taste (about 4 hours is great for me, longer the taste is too light, shorter the sakura is too salty). 
If you want to make this cake, start one day ahead, you need the jelly to be firm enough or you can't move it out of the moulds and the cake need time to set properly. I recommend serve this cake with hot tea, esp. green tea is very good companion for sakura fragrance. 


Sakura White chocolate Rare Cheesecake
Makes 8 (5.5 cm)


 Berry Jelly
60g ................................. Strawberry, chopped
30g ................................. Raspberry
25g ................................. Water
25g ................................. Granulated sugar
2g ................................... Gelatin sheet
Sakura biscuit base
80g ................................ Digestive biscuits, crushed 
40g ................................ Melted butter
10g ................................. Preserved cherry blossoms (Sakura), finely chopped
White chocolate cheesecake mousse
150g ............................... Cream cheese
50g ................................. Plain yogurt
40g ................................. Granulated sugar
2 ..................................... Egg yolks
100g ............................... White chocolate 
150g ................................ whipping cream
25g .................................. Water, for melting the gelatin
5g .................................... Gelatin sheets
2-3drop .......................... Sakura essence
Sakura jelly 
220g ............................... Water
20g ................................. Granulated sugar
1tsp ................................ Kirsch
10g ................................. Raspberry puree
4g ................................... Gelatin sheets
1-2 drop ......................... Sakura essence
For decorating
16g ................................. Preserved cherry blossoms (Sakura)

 Bloom the gelatin in cold water.
Boil together strawberry, raspberry, water and sugar, remove from heat and mix in the gelatin.
Pour the cream into the silicone moulds, freeze for 6 hours (or overnight).

 Put the salted Sakura in a bowl, cover with enough water, leave it for 2-6 hours, to reduce the salt from the Sakura.
Drain the Sakura and discard the water.


Use plastic sheet to cover inside of the moulds.
 Mix together crushed biscuits, chopped sakura and melted butter, then divide between the prepared moulds, press until firm.
Refrigerate until ready to use.
 Met the white chocolate in the microwave, using medium power for 1 minute, then stir until fully melt (if the chocolate doesn't melt completely, heat more for 20-30 seconds).
Beat together cream cheese and yogurt until combine, add egg yolks stir to combine, and add the melted white chocolate, stir to combine.
 Put the gelatin sheets in water until very soft, heat in the microwave for 30 seconds or until gelatin melt.
Pour the gelatin mixture into the bowl, stir to combine.
Whip the whipping cream until soft peak formed, fold 1/3 of the whipped cream into the cheese bowl.

 Pour the cheese mixture into whipped cream bowl, fold to combine.
Put 1tbsp of cheese mousse into the prepared moulds, place the berry jelly onto the mousse, then pour the rest of the mousse into the moulds.
Refrigerate until firm, about 3 hours.



 Make the sakura jelly:
Bloom the gelatin in cold water.
Mix all the ingredients together, then heat until the mixture is almost boil.
Mix in the gelatin sheet, stir to combine. Let the mixture cool before using.
Decorate the mousse with sakura and cover with sakura jelly.
Refrigerate until the jelly firm.
Sakura White chocolate Rare Cheesecake: Sakura, you're so beautiful.

15 comments:

  1. The sakura makes the cheesecake looking so elegant!

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  2. What an elegant and classy cheesecake! The Sakura really brings the humble cheesecake to another level.

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  3. Hi, I don't have sakura essence, will it affect the flavour very much? What is the size of your moulds?

    D

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  4. The sakura essence don't effect the flavor much (if you use the dried sakura), my mould is 5.5cm

    ReplyDelete
  5. Where can i get preserved cherry blossoms in singapore?

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  6. Soory, ^^' I really don't know. I got mine from my friend (she bought it from Japan).

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  7. Wooow it looks wonderful both inside and out!! Inside is a real surprise!!!
    The sakura blossom gives a traditional touch but the layer inside are the modern twist!
    xoxo

    ReplyDelete
  8. Hi, for the sakura jelly, the recipe mentioned raspberry puree...where do I get that? can I skip this?

    ReplyDelete
    Replies
    1. You can puree the raspberry and pass it through a sieve to make raspberry puree.

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  9. Hi, to soak the sakura do I use running tap water or warm water?

    ReplyDelete
    Replies
    1. Ok, thanks a lot...will try out this recipe soon.

      Delete

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