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Strawberry Sakura Cheesecake Cubes with Blush Pink Glaze

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Strawberry Sakura Cheesecake Cubes with Blush Pink Glaze

Ingredients

Scale
  • For the Strawberry Sakura Cheesecake:
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 1 cup strawberry puree
  • 1 tsp sakura extract
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Strawberry Core:
  • 3/4 cup strawberry puree
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Blush Pink Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 2 drops pink food coloring
  • For Garnish (optional):
  • Fresh strawberry slices
  • Edible cherry blossom petals
  • White chocolate curls

Instructions

  1. 1. Bloom the gelatin for the strawberry core in cold water for 5 minutes.
  2. 2. Heat strawberry puree, sugar, and lemon juice until warm.
  3. 3. Stir in the bloomed gelatin until dissolved.
  4. 4. Pour into small cube molds and freeze until firm.
  5. 5. Bloom the gelatin for the cheesecake in cold water for 5 minutes.
  6. 6. Beat cream cheese, sugar, strawberry puree, sakura extract, and vanilla until smooth.
  7. 7. Warm a small portion of the cream and dissolve the gelatin, then mix into the cheesecake mixture.
  8. 8. Whip the remaining cream to soft peaks and fold into the mixture.
  9. 9. Fill cube molds halfway with cheesecake mixture.
  10. 10. Place a frozen strawberry core in the center of each cube and cover with remaining cheesecake mixture.
  11. 11. Freeze for at least 6 hours or until completely firm.
  12. 12. Bloom the gelatin for the glaze in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming.
  14. 14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. 15. Add vanilla extract and pink food coloring, then blend until glossy.
  16. 16. Cool glaze to about 90°F (32°C).
  17. 17. Unmold frozen cheesecake cubes and place on a wire rack.
  18. 18. Pour blush pink glaze evenly over each cube.
  19. 19. Refrigerate for 30 minutes before serving.
  20. 20. Garnish with strawberry slices, cherry blossom petals, and white chocolate curls.

Nutrition

Find it online: https://cheerychop.com/strawberry-sakura-cheesecake-cubes/