A no-bake cherry blossom cheesecake to celebrate spring's most beautiful flower! A light and smooth cheesecake sits on top of a speculoos cookie crust. The highlight of this cheesecake is the jelly layer, which is studded with cherry blossom petals.
Makes 6inch cake
Ingredients
Speculoos Crust Layer
185g(15 cookies) speculoos cookies
1/2tbspgranulated sugar
1/2tspsalt
50gunsalted butter, melted
No Bake Cheesecake Layer
150mlheavy whipping cream
250g(1 block) full-fat cream cheese, room temperature
80g(2/3 cup) powdered sugar
6g(1 envelope) unflavoured gelatin
40mlwater
2tspvanilla
1/2tsp salt
Cherry Blossom Jelly Layer
6g(1 envelope) unflavoured gelatin
315mlwater, divided
100g(1/2 cup) granulated sugar
Few drops red food colouring
Few drops flavouring of choice
10 - 15cherry blossoms
Instructions
Prep
Optional: create a 6-inch cake ring with a sheet of acetate to line the inside of a 6-inch spring form cake pan. If omitting acetate, line the inside of the pan with parchment paper.
Speculoos Crust Layer
In a food processor, blitz speculoos cookies until it reaches a fine crumb. Some larger pieces are okay. Transfer cookie crumbs into a medium bowl.
Add granulated sugar and salt to cookie crumbs. Mix well.
Add melted butter and mix until the mixture resembles wet sand.
Transfer the cookie mixture to the cake pan. Using a spoon, pack the cookie mixture tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake.
Transfer the cake pan to the freezer to chill while you make the cheesecake layer.
No Bake Cheesecake Layer
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip heavy whipping cream on medium-high speed until it reaches stiff peaks, about 3 - 4 minutes. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat cream cheese on medium-high speed until smooth, about 1 - 2 minutes.
Add powdered sugar, vanilla, and salt to the cream cheese mixture and mix until very smooth.
In a small bowl, add water and gelatin. Allow the gelatin to bloom for 5 minutes. It will become a thick gel. Microwave for 30 - 45 vseconds and give it a stir until the gel becomes a clear liquid.
Add gelatin mixture to the cream cheese mixture and mix well.
Gently fold the whipped cream into the cream cheese mixture without deflating the whipped cream. This takes several turns with your rubber spatula.
Remove the cake pan from the freezer and and spread filling into crust. Use an offset spatula to smooth down the top as much as you can.
Cover the top of the cake pan with plastic wrap and allow it to chill in the fridge for at least 3 hours.
Cherry Blossom Jelly Layer
Add a large measuring cup, combine gelatin and 1/3 cup of room temperature water. Allow gelatin to bloom for 5 minutes.
Once gelatin as thickened, add 1 cup of hot water to the measuring cup. Stir to until gelatin has dissolved.
Add sugar, red food colouring, and flavouring of choice. Stir to combine.
Allow the jelly mixture to return to room temperature before transfering to cake pan.
Remove chilled cheesecake from refrigerator and take off the plastic wrap.
Gently ladle the cooled jelly mixture on top of the cheesecake layer.
Add cherry blossoms to the jelly layer.
Cover the top of the cake pan with plastic wrap and return cake to the refrigerator to chill overnight.
Serving
Remove cake from the springform pan. Gently peel away acetate/parchment paper.
Using a clean sharp knife, cut into slices for serving. Wipe the knife clean between each slice.