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1
Prep: Bring the cream cheese to room temperature.
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2
Soak the gelatin powder in the water.
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3
Line the tin with baking paper.
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4
Soak the salt-preserved sakura blossoms in water.
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5
Crust: Crush the biscuits and mix together well with the butter.
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6
Pack tightly into the bottom of the cake tin and chill in the refrigerator.
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7
No-bake cheesecake: Put the cream cheese in a bowl and beat until smooth.
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8
Mix in the sugar and add the yogurt in 2 parts.
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9
In a separate bowl, whip the cream and sakura liqueur until stiff peaks form.
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10
Heat the gelatin from Step 1 in a 600 W microwave for 20 seconds then mix into the cream cheese.
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11
Add the cream mixture to the cream cheese mixture in 3 parts, mixing well after each addition.
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12
Pour the mixture into the cake tin and leave to chill and set in the refrigerator.
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13
Jello: Heat the water and sugar in a saucepan until the sugar has dissolved.
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14
Mix in the gelatin and water mixture after warming it for 20 seconds in a 600 W microwave.
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15
Once cooled a little, mix in the sakura liqueur and add just the petals of the salt-preserved sakura blossoms (or just top on the cake).
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16
Rest the bowl over a bowl of ice and when the mixture is chilled enough to be a little firm around the edges, pour it into the main cake tin and leave everything to chill and set in the refrigerator for 1/2 day.
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17
It's ready!
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18
If you cut this cheesecake with a slightly warmed knife, it will cut cleanly.
