Sakura Cheesecake
1.
Add a few drops of lemon juice and white sugar to the cream cheese. Heat over water and stir until the cream cheese is smooth.
2.
After the gelatin powder and water are thoroughly stirred, add them to the whipped cream, and add the white chocolate, and heat to a boil over water.
3.
Pour the fresh cream paste into the cream cheese paste, and pour it into a 6-inch mold (the bottom of the mold is wrapped with plastic wrap. If there is no mold with a bottom, it can be used as it is wrapped with plastic wrap. Just remember to put a pad underneath.)
4.
Put it in the refrigerator and freeze to solidify.
5.
When the cake batter is solidified, prepare the top decoration part. Soak the salted cherry blossoms in water in advance, and brew it several times, otherwise it will be very salty. Remember to pour out the water for soaking the cherry blossoms.
6.
Prepare water and white granulated sugar (the granulated sugar is gone, I used powdered sugar instead). I bought the rum not yet, so I didn’t add it here. If you have rum at home, remember to add some rum.
7.
First mix the gelatine powder and water thoroughly, then pour in the sugar and rum, and heat to a boil.
8.
Pour the sugar water into the bowl containing the cherry blossoms, pour the cherry blossom sugar water directly on top of the solidified cheesecake, and arrange the cherry blossoms with chopsticks.
9.
Put it in the refrigerator for about 30 minutes, then you can take it out and cut into pieces and eat it. The unique salty and sweet taste of cheese, paired with beautiful cherry blossoms, feels really good!
Tips:
Cream cheese is generally very firm, so it needs to be softened and stirred evenly; if there is no gelatine powder, you can replace it with gelatine slices of the same gram; if you have the conditions, it is better to get fresh cherry blossoms. If not, buy salted cherry blossoms online Just put it; it doesn’t matter if the rum has it, and it doesn’t matter if you don’t leave it; the refrigeration time should be enough, and you can freeze it in a hurry, but don’t freeze it for too long, otherwise there will be ice balls on it, which will affect the taste.
