Vanilla Japanese Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Vanilla Japanese Cheesecake is a delicate dessert that combines ground almonds, eggs, yoghurt and vanilla extract with a buttery base. Made with caster sugar, all purpose flour and sakura syrup, this light and fluffy cake takes just 20 minutes to prepare and 35 minutes to bake. It suits anyone looking for an elegant homemade treat with delicate Japanese inspired flavours.
Ella x
Ingredients
- 300 gground almonds
- 200 gcaster sugar
- 10 gsalt
- 60 gvegetable oil
- 4large eggs
- 100 gplain yoghurt
- 1 mlvanilla extract
- 200 gall-purpose flour
- 100 gunsalted butter
- 200 ggranulated sugar
- 50 gsakura 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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