Sakura cheese yogurt cake

Overview

I originally wanted to make a baked cheesecake, but this one is a bit too good-looking. In order to show off in front of girls in the future, I will try this one first. There are many recipes for cherry blossom cheesecake on the Internet. I made some adjustments based on the existing materials and my own taste. This amount is enough for two six-inch cakes. Originally, I wanted to use peach blossoms instead. If the peach blossoms bloom, maybe I can attract peach blossoms. But later I found that peach blossoms are very effective in treating constipation. I am afraid that I will always run to the toilet after eating, so I decided to use cherry blossoms. Unfortunately, I don’t have cherry blossom syrup at home. If I use cherry blossom syrup, I won’t have this obsessive-compulsive disorder

Tags

• baking
• dessert
• afternoon tea
• butter
• cookies
• cream cheese
• lime juice
• morin peach blossom syrup
• old yogurt
• purified water
• rum
• salted cherry blossoms
• soft white sugar
• whipping cream
• gelatin tablets

Ingredients

Steps

1. 1 To remove salt from the salted cherry blossoms, use cold water to soak them. The cold water soaking process takes several hours. Although warm water can shorten the time, it is said that the flower color will not look good

   

2. 2 Soak gelatin tablets in water and set aside

   

3. 3 Mash cookies or use digestive biscuits oreos

   

4. 4 Melt butter over water

   

5. 5 Pour the melted butter into the biscuit crumbs and mix well. It is best to divide the time into butter several times. Depending on the biscuits and butter, there may be too much butter

   

6. 6 Pour the mixed biscuit crumbs into the cake mold and compact it into the freezer

   

7. 7 Whip the whipped cream and refrigerate for later use

   

8. 8 Add sugar to cream cheese and beat until creamy. (The cream cheese can be taken out in advance and let it sit at room temperature for a while until it becomes soft.) Add old yogurt and rum and continue to beat well

   

9. 9 Take 4 soaked gelatine sheets and melt them in water

   

10. 10 Add the melted gelatine sheets to the whipped cream and mix well

    

11. 11 Add the whipped cream into the cream cheese batter prepared previously and mix well

    

12. 12 Pour the mixed cream cheese batter into the mold and use a scraper to smooth the surface. Cover with plastic wrap and refrigerate for 6 hours (I am impatient and just put it in the freezer for an hour)

    

13. 13 Squeeze 10ml of lime juice, add 40ml of syrup to 300ml of purified water and mix well (the syrup can also be changed to other flavors, depending on personal preference)

    

14. 14 Melt the remaining two gelatine sheets in water and add the prepared sugar water

    

15. 15 Pour the gelatin-mixed sugar water into the cake mold (it’s best to scoop it out with a spoon when the cheese layer is not completely solidified)

    

16. 16 Arrange the soaked cherry blossoms in a shape (my cherry blossoms are not fully soaked and I don’t want to wait) and put them in the refrigerator for 6 hours

    

17. 17 Unmold after freezing