Korean · Dessert
Korean Soft Cheesecake
A jiggly, cotton-soft Korean-style cheesecake baked low and slow in a water bath so it rises tall and wobbles like a cloud when nudged. Built on a whipped egg-white meringue folded through a warm cream cheese base, it bakes to a pale, barely-browned top with a texture closer to a savoury soufflé than a dense Western cheesecake, yet still carries that familiar tang.
$1
25 minsPrep
55 minsCook
200 minsTotal
HardLevel
Nutrition per serving
304Calories
6.8gProtein
19.8gFat
24.9gCarbs
16.2gSugar
0.2gFiber
192mgSodium
151mgChol
10.9gSat Fat
111mgPotassium
67mgCalcium
0.7mgIron
0.3mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Korean Craft Lager Beer
local
Yuzu Citron Tea (Yuzu Cheong)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Set a small saucepan with a few cm of water on low heat; place a heatproof bowl with the cream cheese, butter and milk over it as a double boiler and whisk until perfectly smooth, then remove from heat.
2
Whisk the egg yolks into the warm cream cheese mixture one at a time, then sift in the cake flour and cornstarch and fold gently until no lumps remain; stir in the lemon juice and vanilla extract.
3
In a clean bowl, whip the egg whites with a hand mixer on medium, adding the sugar in three additions, until you reach a soft, glossy meringue that holds a gentle peak.
4
Fold one-third of the meringue into the cream cheese base to loosen it, then fold in the rest in two more additions, keeping as much air as possible.
5
Pour the batter into a buttered and base-lined 10cm springform tin, tap gently to release large bubbles, and set the tin into a deep roasting pan.
6
Pour hot water into the roasting pan to come halfway up the sides of the springform tin and bake at 150°C for 40 minutes, then reduce to 140°C and bake a further 15 minutes until jiggly-set and lightly golden.
7
Turn off the oven, prop the door slightly open, and let the cheesecake sit inside for 10 minutes before lifting out to cool on a wire rack.
8
Once at room temperature, cover and chill for at least 2 hours before unmoulding, slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Cream Cheese, softened
- 12g12g Butter, melted
- 30g30g Whole Milk
- 18g18g Egg Yolk
- 36g36g Egg White
- 16g16g Cake Flour, sifted
- 4g4g Cornstarch
- 28g28g Sugar White, divided
- 4g4g Lemon Juice
- 2g2g Vanilla Extract
