Sake Sakura Cheese Cake (No-Bake)

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Yield: one 6” round cake mould and 2 glasses of 120 ml each


Crust –

  1. Digestive biscuits x 80g
  2. Unsalted butter x 50g (melted)

Filling –

  1. Cream cheese x 300g (at room temperature)
  2. Castor sugar x ¼ cup
  3. Whipping cream x 300 ml
  4. Warm water x ¼ cup
  5. Gelatin powder x 2 ¾ tsps
  6. Sake x 7 tbsps (depends on personal preference)
  7. Condensed milk x 4 tbsps

Sakura Topping –

  1. Salted sakura x 7-8 pieces (depends on personal preference)
  2. Warm water x 250 ml
  3. Sugar x 2 ½  tbsps
  4. Gelatin x 1 ¾ tbsp
  1. Soak the salted sakura in water overnight. Then use a small metal forcep to restore the shape for later use
  2. Line the base of the cake pan with baking paper
  3. Roll out the biscuits into tiny sand. Add the melted butter and mix well. Pour the buttered sand into the well lined cake pan evenly, press and compact the mixture by a cup as illustrated. Then chill it in fridge for > 30 mins
  4. Mix the cream cheese with caster sugar at low speed until combine well and smooth and set aside. Add the gelatin into warm water and stir well. Set aside and let cool
  5. Whip the whipping cream until thickened. Add in sake and condensed milk. Mix well
  6. Then finally add in cooled gelatin mixture and mix well. Gently pour in the batter into the chilled cake base. Scrap the top flat by a scraper. Then chill for about 3 hours or overnight until firm
  7. Mix the 2 ½ tbsps. sugar with warm water until the sugar is dissolved. Then mix in the 1 ¾ tbsp gelatin powder and stir until well mixed. Set aside for one to two minutes.
  8. Take out the firmed cheesecake. Put the saturated sakura over the top according to your design. Then pour half of the volume of the gelatin mixture over it. Make sure the sakura is well secured in over the top of the cake. Pour the rest of the gelatin mixture onto the top of the cake with the volume just enough to cover the sakura.  Then chill for another 3 hours until the top later becomes firm. The cake is now ready to serve.
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This post is also available in: Chinese (Traditional)