Vanilla Japanese Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This vanilla Japanese cheesecake has become my go to dessert whenever I want something elegant but totally manageable. The combination of ground almonds and yoghurt keeps it incredibly moist while giving you that signature delicate crumb, and honestly, the whole thing comes together in under an hour from start to finish. What I love most is how forgiving it is, plus almonds pack so much protein and healthy fats that I feel a little less guilty indulging in a slice. The subtle hint of sakura syrup gives it that authentic Japanese touch without requiring any fancy ingredients, making this a surprisingly simple way to impress everyone at the table.
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.
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