Sakura Chocolate Hanjuku Cheesecake - Happy Fathers Day

 

Ingredient

Method

ing A: 300g Cream cheese, soften 40g Granulated sugar 40g butter, melted 3 B Egg yolks 20g Cornstarch 75g Sour cream 40g Milk 1tsp vanilla essence flavour: 8g salt pickled sakura flowers 70g homemade chocolate spread, room temperature ing B: 3 B Egg whites 40g Granulated sugar 5ml lemon juice/rice vinegar Topping decoration: 6-7 salt pickled sakura flowers

1. Soak the pickled sakura flowers abot 2 hrs to remove the salt. Pat dry with kitchen paper napkins. Chopped it into a small pieces. Set aside. 2. Line the 6" pan with parchment paper. Make it so that the paper sticks out about 1cm over the edges. Cut a circle out of parchment paper to place in the bottom. Preheat the oven to 170°C. 3. Place cream cheese into a bowl and use a whisk to cream it. Add the melted butter to the cream cheese in 3 batches. Combine well. 4. In a separate bowl, add the egg yolks and sifted cornstarch. Mix together until it's no longer lumpy. 5. Add sour cream to Step 4 and mix well. Add in the milk and vanilla essence and combine well. 6. Pour Step 5 bit by bit into Step 3 and combine it well. Once it has been evenly combined, strain through a strainer 1-2 times. Or for quick version, skip the step 3-6 by placed all ing A into food processor and blend until puree form. 7. Add the egg whites, lemon juice and granulated sugar to a clean bowl and whip with a whisk until soft peaks form. If you whip it too much, it will separate when baked, so be careful! 8. Add 1/3 of the egg whites to cheese batter. Mix it in using cutting motions by scooping up from the bottom of the mixture. Add the rest of the egg whites and combine with a rubber spatula equally while keeping the air bubbles intact. 9. Divide the batter into two portions, 1st portion abt 150-200g mix with chocolate spread and the remaining portion mix with chopped sakura flower. 10. Pour all chocolate batter into the cake pan followed by sakura batter. 11. Gently shake and tap to even out the surface. Place the pan on a baking tray. Pour water into the tray until about 2cm up the sides of the cake pan. The cheesecake will be baked in this double boiler type setup. 12. Cover the bottom of the cake pan with aluminum foil or place it on stainless steel plate so that water doesn't leak in. A plate about 1 size larger than the cake pan works well. 13. Before send to oven, place some sakura flowers ontop the batter carefully. 14. Place into the oven. Lower the temperature to 170°C and bake for 90-100 minutes. Once it has turned golden brown and elastic, it's done. 15. Leave in the pan until it cools. It will be soft so it falls apart easily. Once cooled, remove from the pan with the parchment paper. 16. Cover with plastic wrap and let it chill in the refrigerator for 1 day. This will allow the cake to settle and the flavors will blend together nicely!