Delightful Indulgence ~ Japanese Cotton Soft Cheesecakes w/ Cherry Blossom Buttercream

Japanese Cotton Soft Cheesecakes With Cherry Blossom Buttercream And Raspberry Sugar

For the cakes:
250g cream cheese
50g unsalted butter
100ml whole milk
1 tsp vanilla paste
60g plain flour
20g cornflour
1 tbsp lemon juice
6 egg yolks
6 egg whites
1/4 tsp cream of tartar
150g sugar

For the buttercream:
150g unsalted butter
300g icing sugar
50ml double cream
1 tsp sakura (cherry blossom) extract (or any other flavouring)
1 drop red colour paste

For the raspberry sugar:
200g caster sugar
5 raspberries

Preheat the oven to 150˚C. Half-fill a baking tray with water and place on the bottom shelf. Line a cupcake tray with cupcake cups.
Place the cream cheese, butter, milk and vanilla paste in a bowl over a hot water bath and stir until mixture is smooth and creamy. Allow to cool to room temperature (you can place the bowl in a sink of cold water to help speed up the process).
Sift the flour and cornflour into the cheese mixture, add the lemon juice and egg yolks and stir until a smooth mixture forms.
In a separate bowl, whisk the egg whites and cream of tartar until stiff, then add the sugar and whisk until soft peaks form.
Add the egg white mixture to the cheese mixture and gently fold under.
Pour into cupcake cups and place in the middle of the oven over the water bath and bake for 1 hour and 15 minutes, or until golden brown. Remove from the oven and allow to cool.
To make the buttercream, whisk the butter and icing sugar until crumbly, then add the double cream and flavouring and whisk until smooth. Place the buttercream in a piping bag fitted with a Wilton 1M tip, or similar, and pipe swirls onto the tops of the cakes.
To make the raspberry sugar, place the sugar and the raspberries in a food processor and blend until smooth and pink. Sprinkle over the piped cupcakes. Keep the remaining raspberry sugar in an airtight container for other baking or coating the rims of cocktail glasses.

How perfect are these petal baking cups from Sugarcraft?  I think they would go nicely for a Easter tablescape!

xoxo, B
(Recipe via mowielicious, adapted from Diana’s Desserts)

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  • Reply Loree April 12, 2011 at 12:39 pm

    Oh yum. Everyone keeps posting delicious recipes that I want to try. I am going to put on quite a few pounds I think!!

  • Reply Castles Crowns and Cottages April 13, 2011 at 3:51 am

    Good morning dearest! I HAD SEEN A PICTURE of these on another blog, but YOU have provided the RECIPE! THANK YOU! I think I need to make these, 'cause my husband is always asking for something with CHEESE….these are so darling. OH YES, now when you go to NYC, at least the structure of Ladurée will be up, right? It's just that they will not be open yet….oh, what a tease…could you plan another trip during CHRISTMAS??? Could you imagine how magical that would be? HAve a GrEAt DaY!!!! Anita

  • Reply Jennifer-Adventuresome Kitchen April 15, 2011 at 8:30 am

    These are simply beautiful! I will have to look for sakura at my local specialty store!

  • Reply Jennifer-Adventuresome Kitchen April 15, 2011 at 8:31 am

    @castles: Laduree in NYC?? For real? When are they opening? I'll be on the east coast this summer, may have to make a very important detour into the city!

  • Reply Elaine Biss Designs April 18, 2011 at 10:52 am

    They look delicious!!! Thanks for sharing!!

  • Leave a Reply to Elaine Biss Designs Cancel Reply

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