Sakura Cheesecake

Ingredients

Methods

Crust: 160g AP flour 75g butter 40g icing sugar 25g beaten egg Cheesecake:  135g Cream cheese, soften 15g butter 75g beaten eggs (abt 1.5 grade B eggs ) 15g Cornstarch 15g LP flour 46g Sour cream 15g Granulated sugar 15g Condensed Milk 5g soaked salt pickled sakura flowers, choose the petal that cannot be opened 1/2 tsp vanilla essence 5ml lemon juice Gelee: 10g gelatin powder 300g boiled water 40g caster sugar 1 tsp agar-agar powder few drops vanilla essence 8-10 salt pickled sakura flower, choose the beautiful petal for decoration

Crust:  1. Preheat the oven to 180°C. 2. Base: Combine flour, icing sugar and butter until coarse crumbs form. Add egg and continue mix until combined. Chill into fridge for 1 hour. 3. Press the crumbs into a 6 inch springform pan to form a crust; prick all over with a fork. 4. Bake 30-35 minutes at 180C until the crust is lightly browned and cooked through. Cheesecake:  1. Soak the pickled sakura flowers about 2 hrs to remove the salt. Pat dry with kitchen paper napkins and chop well. 2. Beat cream cheese,butter, condensed milk and sugar  until smooth. Then Add beaten egg and beating well. 3. Stir lemon juice, corn starch, LP flour , sour cream, vanilla and chopped sakura and mix well. 4. Pour batter into 6" cake pan.  5. Bake for 40-45 min (steam bake), 180C. Let cool and chill for 2 hours. Gelee: 1. Sprinkle gelatin & agar-agar powder into boiled water, let stand for 5 minutes and microwave until dissolved. 2. Quickly add in sugar and vanilla essence and stir until well combined. 3. Pour the gelee carefully onto the cheesecake, place and arrange pickled sakura flower (Using the toothpicks or wooden skewers, gently adjust the position of the flowers to center them or spread open the petals if necessary.)  and lastly refrigerate for 4 hours or until set.