Sakura Basque Cheesecake Recipe | Easy & Creamy Burnt Cheesecake

If you're making cherry blossom sweets, start with this.

Basque cheesecake traditionally has many steps that require attention, such as
bringing cream cheese to room temperature and mixing it little by little.

But this time is different.

One go in the mixer.

We used the Multi Chef MC-125.
Just put all the ingredients in and turn it on, and the batter will be perfectly smooth and even.

Even if you cut corners, the result will be even better.
This is the power of tools.

---

Ingredients (15cm mold)

・Cream cheese: 200g

・Fresh cream: 200ml

・Sugar: 70g

・Eggs: 2

・Cherry blossom powder: 10g

・Food coloring: 1 attached spoon

---

Instructions

① Put all ingredients into the mixer.
Cream cheese can be added as is (no need to bring it to room temperature).

② Blend until smooth.
You can add the eggs all at once without worrying about separation.

③ Pour the batter into the mold.
Lining the mold with a squeezed, wet paper towel will create natural wrinkles for a Basque-style finish.

④ Bake in an oven preheated to 250℃ for 20 minutes.

⑤ Once cooled, place in the refrigerator.

---

Finishing points

The center has a soft, half-baked texture.
The outside is nicely browned, yet still slightly fluffy.

The fine air bubbles created by mixing in the mixer
add just a touch of lightness that prevents it from being too heavy.

The cherry blossom flavor is gentle, just a subtle hint.
It adds a perfect touch of lightness to an otherwise rich Basque cheesecake.

---

Key points of this recipe

・No tedious preparation (no need to bring to room temperature)

・No need to worry about egg separation

・The mixing process is completely automated

In short, it'shard to fail and highly reproducible.

---

Tools used

---

Summary

Cherry blossom sweets can be overpowering if you go too far.
But this is just right.

Simple to make, yet incredibly delicious.

That's this cherry blossom Basque cheesecake.