Praline Japanese Cheesecake
Prep
30 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Let me share my favorite way to bring together two beloved desserts: the airy sophistication of Japanese cheesecake paired with the rich, nutty warmth of praline. This recipe comes together in just over an hour, making it surprisingly approachable for a show stopping dessert. The soy milk keeps things light and delicate while sour cream adds that signature tang, and here's a bonus: the eggs provide choline, which supports brain health. What I love most is how economical this is to make at home compared to bakery prices, yet it tastes absolutely decadent with those praline flakes and a hint of citrus from yuzu juice brightening every bite.
Ella x
Ingredients
- 300graham cracker crumbs
- 400 ggranulated sugar
- 100 gcaster sugar
- 250 gunsalted butter, softened
- 4 egglarge eggs
- 250 gsour cream
- 200 mlsoy milk
- 150 mlmelted praline syrup
- 15 gbaking powder
- 10 gsalt
- 100 gpraline flakes
- 30 mlyuzu juice
- 100 gwhite chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Line the baking dish with parchment paper.
- 2
Prepare the crust: Mix graham cracker crumbs, granulated sugar, and baking powder in a bowl.
Tip: Press the mixture into the prepared baking dish.
- 3
Bake the crust for 10 minutes.
Tip: Let it cool completely.
- 4
Prepare the cheesecake: Whisk together the eggs, sour cream, soy milk, melted praline syrup, and yuzu juice.
Tip: Add the sugar and whisk until combined.
- 5
Melt the white chocolate chips in a double boiler.
Tip: Pour the melted white chocolate over the prepared cheesecake batter.
- 6
Pour the cheesecake batter over the crust.
Tip: Bake for 25-30 minutes or until the edges are set.
- 7
Let the cheesecake cool completely.
Tip: Once cooled, top with praline flakes and serve.
- 8
Optional: Drizzle melted praline syrup over the top.
Tip: Sprinkle with additional praline flakes if desired.
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