Our final days in Tokyo, we wandered the streets searching for the best matcha shops within walking distance. We made our way to Cafe 1 Part, where the desserts sit lined up in the case at the counter. The sakura cheesecake caught my eye immediately — lightly toasted on top, soft and barely set underneath. We’d had our fill of mochi and soft serve by then, so we left with iced matchas — but I couldn’t stop thinking about that cheesecake, and we came back the next morning for a slice. Creamy, lightly floral, the gentlest pink. I couldn’t wait to get back into my kitchen and try one of my own.
Back home, I started playing. The cream is infused with salted cherry blossoms and a whisper of cherry blossom powder folded through. I love it most chilled, with a cup of matcha alongside.
Bakers Notes
• Salted cherry blossoms (sakura) can be found at Japanese grocers or online. Soaking removes the excess salt and softens them.
• Cherry blossom powder adds the gentlest color and flavor. It’s lovely but optional — the cheesecake is beautiful without it.
• The center should still wobble when you pull it — it firms up as it chills.
• It needs a night in the fridge to set, so I always make it the day before.
Cherry Blossom Basque Cheesecake
Ingredients
2 cups (480ml) heavy cream, room temperature
3 tablespoons salted cherry blossoms, soaked and drained
2 1/4 lb (1020g) cream cheese, room temperature
1 3/4 cups (350g) granulated sugar
1/4 teaspoon salt
5 large eggs, room temperature
1/4 cup (30g) all-purpose flour
1–2 tablespoons cherry blossom powder, sifted (optional)
1/8 teaspoon almond extract
Instructions
- Soak the cherry blossoms in cold water for 30 minutes. Drain.
- Warm the cream gently in a saucepan until steaming. Remove from heat, add the drained blossoms, cover, and steep for 30–45 minutes. Strain through a fine-mesh sieve, pressing gently. Let cool to room temperature.
- Preheat the oven to 400°F. Press two large sheets of parchment into a 10-inch springform pan, leaving 2–3 inches overhanging on all sides.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-low until smooth and creamy, about 2–3 minutes. Scrape down the sides. Add the salt and mix briefly.
- Add the eggs one at a time, mixing on low until fully incorporated after each addition. Scrape the bowl between eggs.
- Add the cooled cherry blossom cream and the almond extract and mix on low until just combined.
- Sift the flour and cherry blossom powder over the batter and fold in gently by hand.
- Pour through a fine-mesh sieve into the pan.
- Bake for 50–60 minutes, until the top is deeply caramelized and the center still wobbles when you nudge the pan. Pull while it looks underdone. Cool in the pan 2 hours, then refrigerate overnight.
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