No Bake Sakura & Strawberry Cheesecake 櫻花士多啤梨芝士凍餅

I made this for my sister for her birthday. She was born on the Chinese Valentine’s Day (January 15 according to the traditional Chinese calendar) so I decided to give her some flowers. The cake was based on the no bake strawberry cheesecake I made before. The top was decorated with sakura glaze. My guests were always impressed when the sakura-decorated cake was presented. Their first reaction was always “wow! That’s amazing!”. And their second reaction were usually like “are those edible?” or “where did you get them?”. Then I would need to spend a couple of minutes explaining where these edible flowers were from and how I prepared them. These edible flowers certainly have a wow effect. I gotta thank my friend Erica for sending me the pickled sakura all the way from Hong Kong again!



No Bake Sakura & Strawberry Cheesecake

Makes a 7-inch cake


For the Crust
100 g Marie biscuits
35 g unsalted butter, melted

For the Cheesecake
190 g cream cheese
50 + 25 g milk
50 – 70 g granulated sugar (adjust according to sweetness of strawberries)
230 g fresh strawberries
180 g whipped cream
14 g (1.5 Tbsp) gelatin powder

For the Sakura Glaze
8 to 10 pickled sakura
120 g water, divided
1 Tbsp light corn syrup (or to taste)
1 tsp (about 3 g) powdered gelatin


瑪利餅 100克
牛油溶液 35克

忌廉芝士 190克
牛奶 50 + 25克
細砂糖 50 -70克 (可依士多啤梨甜度自行調整份量)
新鮮士多啤梨 230克
淡忌廉 180克
魚膠粉 14克(1.5湯匙)

鹽漬櫻花 8-10朵
水 120克
粟膠 1湯匙 (可自行調整份量)
魚膠粉 1茶匙(約3克)

Directions 做法

For the Crust 餅底
Wrap the bottom of the mousse ring with plastic wrap. Line the inside with acetate strip for easy unmolding.

In a bowl, combine finely ground marie biscuits (I used a food processor) and melted butter until evenly moistened. Press mixture into the bottom of the ring with the back of a spoon. Chill for 10 to 15 minutes or until firm.

For the Cheesecake 芝士糊
Chill mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes before you start.

Bloom gelatin by mixing it with 50g of milk in a small bowl then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Set aside.

With a blender, process cream cheese, fresh strawberries, sugar and remaining 25 g of milk until smooth. Pour mixture into a mixing bowl. Stir in the gelatin mixture. Pass mixture through a sieve to get rid of any lumps. Set aside.

In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form. Fold into the strawberry cream cheese mixture in two batches with a spatula until well combined. Scrape batter into the prepared ring. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with a spatula. Refrigerate until set.

For the Sakura Glaze 櫻花鏡面
Rinse pickled sakura under running water to get rid of the salt. Soak them in drinking water for 30 minutes, replacing water once. Pat dry with paper towel gently. Set aside.

Bloom gelatin by mixing it with 1 tablespoon of water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Add remaining water and corn syrup and mix thoroughly.

Remove chilled cake from the fridge. Place sakura on top then slowly pour the gelatin mixture over. Arrange the petals with a toothpick. Chill until glaze is set. Unmold cake and serve.

I poured the leftover cheesecake batter into two mini glasses then decorated each with sakura mirror glaze. Those became the prefect size treats for my two kids


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