Vanilla Japanese Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A classic Japanese cheesecake with a creamy vanilla filling, topped with a layer of caramelized sugar.
Ella x
Ingredients
- 300ground almonds
- 200caster sugar
- 10salt
- 60vegetable oil
- 4large eggs
- 100plain yoghurt
- 1vanilla extract
- 200all-purpose flour
- 100unsalted butter
- 200granulated sugar
- 50sakura syrup
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF).
- 2
Prepare the cake pan with parchment paper and grease with a small amount of vegetable oil.
Tip: Make sure to coat the bottom and sides evenly.
- 3
In a medium bowl, whisk together ground almonds, caster sugar, and salt.
Tip: Use a whisk or a fork to mix well.
- 4
In a large bowl, whisk together vegetable oil, large eggs, and plain yoghurt.
Tip: Make sure to break the eggs well before whisking.
- 5
Add the vanilla extract and whisk until combined.
- 6
Gradually add the dry ingredients to the wet ingredients and mix until well combined.
Tip: Use a spatula or a whisk to mix.
- 7
Melt the unsalted butter and allow it to cool slightly.
Tip: Make sure it's not too hot to pour into the cake batter.
- 8
Pour the cake batter into the prepared pan and smooth the top.
Tip: Use a spatula to spread the batter evenly.
- 9
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Tip: Don't overbake the cake.
- 10
While the cake is baking, prepare the caramelized sugar topping.
Tip: Heat the granulated sugar in a small saucepan over medium heat until caramelized.
- 11
Remove the cake from the oven and let it cool for 5 minutes.
Tip: Don't touch the cake until it's completely cooled.
- 12
Drizzle the sakura syrup over the cake and sprinkle with caramelized sugar.
Tip: Use a spoon to drizzle the syrup and sprinkle the sugar evenly.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.