Sunday 30 March 2014

Sakura Matcha Chocolate Cheesecake

My colleague organised a high-tea farewell party for one of our colleagues at her home yesterday. We gathered a few avid bakers to contribute to the menu. Since it was also the host's birthday in two day's time, we decided to celebrate her birthday on the same day as well.

After much planning, I decided to bake her a cake with Cherry Blossoms aka Sakura theme. I bought a small tub of preserved cherry blossoms some time ago but till now, the tub is still sitting in my fridge. With so much updates of them blooming in various parts of Japan lately, without much hesitation, I decided to pair the cheesecake with my favourite Japanese plum wine, Honey Choya! I love to use different types of liquor in my bakes lately, it takes the end product to a different level when you think of Kahlua, Baileys Irish Cream, Kirsch, Rum, Amaretto and the list goes on...it's so experimental especially when you try to pair them with different ingredients in my "lab". Viola!


Here's the recipe adapted and modified from here. I used a 7" cake ring instead of individual moulds.

Sakura biscuit base

80g ................................ Digestive biscuits, crushed 
40g ................................ Melted butter 
10g ................................. Preserved cherry blossoms (Sakura), finely chopped

Matcha chocolate cheesecake mousses
 150g ............................... Cream cheese ( I increased to 200g) 
50g ................................. Plain yogurt
40g ................................. Granulated sugar
2 ..................................... Egg yolks
100g ............................... White chocolate  
150g ................................ whipping cream 
25g .................................. Water, for melting the gelatin 
5g .................................... Gelatin sheets 
2-3drop .......................... Sakura essence      
( I used 10g of Matcha powder)

Sakura jelly ( Honey Choya Jelly)
 220g ............................... Water
20g ................................. Granulated sugar
1tsp ................................ Kirsch  ( I replaced with Honey Choya)
10g ................................. Raspberry puree
4g ................................... Gelatin sheets 
1-2 drop ......................... Sakura essence

For decorating
 16g . 20g ............................... Preserved cherry blossoms (Sakura)

The cake turned out to be a pleasant surprise for all. Tastes heavenly with a cup of Japanese Green Tea. Cheers!



1 comment:

  1. I have seen many Singaporean / Malaysian bloggers using sakura to create very pretty bakes. Unfortunately, I can't bring these back to Australia due to quarantine issue... so can only admire the beauty of these cakes from my computer screen. hmmm...

    Now admiring yours... :D

    Zoe

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