{"id":30614,"date":"2024-07-23T17:58:48","date_gmt":"2024-07-23T15:58:48","guid":{"rendered":"https:\/\/bake-street.com\/?p=30614"},"modified":"2026-04-08T12:23:52","modified_gmt":"2026-04-08T10:23:52","slug":"sakura-dream-cheesecake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/sakura-dream-cheesecake\/","title":{"rendered":"Sakura Dream Cheesecake"},"content":{"rendered":"

Today I come with a very special recipe to celebrate my birthday with all of you. Unfortunately, it does not have a specific origin, since it is my own creation that I have carried out combining different elaborations. But, this is a good start and starting point. I present to you this Sakura Dream Cheesecake<\/strong>.<\/p>\n

Those of you who have been reading me for a long time, know that I have a close and inexplicable love for Japan. It is a place that attracts me and with which I have a special bond, even though I have never been there. At least in this life. The thing is that every time I elaborate something from there, it activates an emotion in me that makes me feel good, a lot of peace. For that reason, I decided to create this cake to celebrate my 18th birthday, hahaha. Well, okay, some more. But few more, don’t go thinking…<\/p>\n

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Making the Sakura Dream Cheesecake.<\/h2>\n

This year I have considered several options to prepare my birthday cake. In fact, since last year, I have wanted to give you a Peruvian cake, but I think it has too much food to be eaten in summer. With these hot weather, I think, I do not feel like it too much. So I decided to leave it for the arrival of autumn, when you will surely prepare it with much more enthusiasm.<\/p>\n

Looking for inspiration to prepare the cake, I came across this marvel that immediately captivated me<\/strong><\/a>. I saw it and knew that this was the recipe I was going to recreate, at least in appearance (distantly, because theirs is much better). I deduce that this little cake is very similar to the traditional Mont Blanc, only that they have created a magnificent design and style. I personally fell in love with it.<\/p>\n

\"Sakura <\/picture><\/div>\n

I thought about adapting this sweet in cake format, but I had to think about seasonal ingredients and elaborations. I had to think of seasonal ingredients and elaborations that would be good to eat in this heat. I was very clear that the \u201ctop\u201d or high filling of the cake was going to be a Japanese cheesecake<\/strong><\/a>. It is a cake that you can eat at 104\u00baF\/40\u00baC as well as at 23\u00baF\/-5\u00baC. It is always appetizing. This cheesecake has a souffl\u00e9 texture, with a soft and delicate flavor, slightly moist, as if we were eating cotton….<\/p>\n

For the base I thought it would be nice to adapt this plum cake<\/strong><\/a> that I left you some time ago and, instead, use cherries and white chocolate<\/strong>. It is a spongy, soft and delicate cake. On top of it, you will find a thin layer of cherry jam, topped with a Japanese cheesecake.<\/p>\n

Decoration.<\/h2>\n

The exterior decoration is inspired by Mont Blanc, but I didn’t want to use chestnut puree. Since it is a cake based on Japanese culture, I immediately thought of the cherry blossom bean paste in salt, Sakura An<\/strong><\/a>. This paste is made with a base that, surely, many of you already know. Especially if you are lovers of Japanese gastronomy. It is Shiro An or sweet white bean paste<\/strong>, which is then seasoned with cherry blossoms in salt, Sakuracha<\/strong>. This preservation method originated in China and was brought to Japan during the flourishing Nara period (710-794).<\/p>\n

The Sakura cherry blossom is one of the most fascinating and incredible phenomena on the planet. Come spring, you can enjoy a floral spectacle filled with shades of pink as you make your way through them.<\/p>\n

\"Sakura <\/picture><\/div>\n

In fact, there is a Japanese tradition, Hanami<\/strong> (\u82b1\u898b<\/strong>, its translation would be \u201clooking at flowers\u201d), which consists of observing and contemplating the beauty of flowers with an attitude of wonder at the phenomena of nature. This celebration began in the Meiji<\/strong> era<\/strong><\/a> and has been preserved ever since.<\/p>\n

Japan’s samurai culture also had great admiration for this flower as samurai (like cherry blossoms) were considered to have a short life span. The bushid\u014d <\/strong>(\u6b66\u58eb\u9053<\/strong>) or \u201cway of the warrior,\u201d created by Inzao Nitobe<\/em>, is known as the code of the samurai.<\/p>\n

According to legend, Sakura flowers were originally white. But they were dyed pink when mixed with the blood of the warriors at the foot of the trees. The samurai, when committing a serious breach of the code of ethics, would commit seppuku<\/em> or also erroneously called harakiri<\/em>. It is said that they chose these places to take their own lives, so that they could have one last experience of beauty before dying by their own hand.<\/p>\n

The Sakura cherry blossom represents innocence, simplicity, the beauty of nature, gentleness, youth and rebirth.<\/p>\n

Details of Sakura Dream Cheesecake.<\/h3>\n

Since the cake takes inspiration from cherry blossoms, these beautiful flowers could not be missing. To make them I thought of several options; plastic or modelable chocolate, marzipan…. But looking for some alternatives I came to rice paste, known as Rice Clay<\/strong>. I had never heard of it, it seemed super curious. So I started to investigate.<\/p>\n

\"Sakura <\/picture><\/div>\n

I found many recipes, I watched several videos, (this<\/strong><\/a>, this<\/strong><\/a> and this<\/strong><\/a> among others) and what fascinated me the most was the final finish. It is impeccable, delicate, fine, wonderful. It is true that it takes a little time, because after mixing all the ingredients you have to steam it for 15 minutes. But, believe me, it is well worth the time invested with the result obtained.<\/p>\n

I didn’t want to complicate your life so much, I made a \u201cdough base\u201d that you can adjust the hydration afterwards. The result is incredible, it molds very well and dries in a few hours.<\/p>\n

To make the branches I used chocolate. If it is very hot, it is horrible to work with. In case you have a very intense summer, you can still make cocoa cookies, which is what they make in the cake on which I based it. And it will give you few headaches.<\/p>\n