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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.