Salt-preserved sakura blossoms (or with slices of fruit)
Water (for the gelatin)
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.
Crush the biscuits and mix together well with the butter. Pack tightly into the bottom of the cake tin and chill in the refrigerator.
Put the cream cheese in a bowl and beat until smooth. Mix in the sugar and add the yogurt in 2 parts.
In a separate bowl, whip the cream and sakura liqueur until stiff peaks form.
Heat the gelatin from Step 1 in a 600 W microwave for 20 seconds then mix into the cream cheese.
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.
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.
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).
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.
It's ready! If you cut this cheesecake with a slightly warmed knife, it will cut cleanly.
Story Behind this Recipe
I wanted to eat a cake that tasted like cherry blossoms! So I made one myself.
When you're chilling the jello in Step 9, be careful not to let it get too hard, or you won't be able to pour it well later on. It's written in the ingredients list but feel free to switch the sakura liqueur and the cherry blossom petals with juice and fruit to make your own version. If you do use juice, adjust the recipe accordingly.