🌸Cherry Blossom Cheesecake🌸 6-inch

Ingredients needed

Crush 100g of digestive biscuits.

Melt 50g of butter over water and mix it evenly with the crushed biscuits. Press the mixture firmly into a cake mold and refrigerate for later use.

Cut cream cheese into small pieces to soften. Soak 2 sheets of gelatin in purified water. Add 50g of granulated sugar into the cream cheese, then use a hand mixer to beat at low speed over warm water until smooth and lump-free.

Pour the well-mixed cheese mixture onto the chilled biscuit base until it’s about 70-80% full. Shake the mold gently to release air bubbles, and use a toothpick to pop any remaining ones. Refrigerate again for at least 6 hours.

If you plan to add inscriptions, wait until the cheese mixture has set for 6 hours. Use melted gummy candy with a piping pen for the best results, and pre-plan the placement. After writing, refrigerate again until solidified. Avoid buttercream or chocolate syrup as they won’t set properly.

Before preparing the cheese layer, soak the salted cherry blossoms. First, rinse them once and then soak in purified water. I used imported blossoms with a beautiful color. Be sure to use cold purified water instead of warm or hot water to avoid discoloration. If the flowers won’t soften, soak them the night before.

Take out the cheese layer that’s been chilled for over 6 hours. Slowly pour the Sprite and purified water mixture over it with a spoon to avoid cloudiness. I poured half first, placed the cherry blossoms with a toothpick to set the design, then added the remaining mixture. Refrigerate overnight.

The next day, gently remove the mold after chilling. Use a hot towel to warm the sides of the mold for easy release. Be careful since the mirror glaze layer is quite elastic and might fall apart!

Add decoration with cake wrap and ribbon.

The final product! Elegant and translucent with a perfect combination of flavors and aesthetics 🎉🍰🍴🌸🌸🌸