Preheat the oven to 460°F.

Microwave the cream cheese for about 20 seconds to soften it. Transfer it to a mixing bowl.

Add the heavy cream, eggs, sugar, sakura powder, and plain yogurt.

Use an immersion blender to blend the mixture until completely smooth and creamy.

Crumple a sheet of parchment paper and line a 7-inch round pan with it.

Pour the batter into the prepared pan. If you see any large air bubbles, pop them with a toothpick.

Bake for 27–30 minutes until the top is deeply browned and the center still has a slight jiggle.

Let the cheesecake cool at room temperature, then refrigerate for 2–3 hours until fully chilled.

Slice to your desired size and finish with powdered sugar and soaked and rinsed salt-pickled sakura flowers if desired.