Korean · Dessert
Korean Milk Bread Cheesecake
A Korean-style souffle cheesecake built on the jiggly, ultra-light logic of Korean milk bread and Japanese cotton cheesecake, baked low and slow in a water bath until it wobbles like silk. The cream cheese custard is lightened with a whipped meringue rather than flour alone, giving it the pillowy, cloud-like crumb that's made this style a cafe obsession across Seoul, finished with a whisper of honey.
$1
25 minsPrep
48 minsCook
253 minsTotal
HardLevel
Nutrition per serving
347Calories
7.3gProtein
21.6gFat
30.9gCarbs
20.7gSugar
0.2gFiber
214mgSodium
153mgChol
11.7gSat Fat
119mgPotassium
79mgCalcium
1mgIron
0.4mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Belgian Witbier
local
Yujancha (Citron Tea)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 150°C and line the base of a 10cm springform tin with parchment, wrapping the outside in foil for a water bath.
2
Melt the cream cheese and warmed milk together over a double boiler, whisking until completely smooth, then whisk in the melted butter.
3
Off the heat, whisk in the egg yolk and vanilla extract, then sift the cake flour and cornstarch over the mixture and fold through until no lumps remain.
4
In a clean bowl, whip the egg white to soft peaks, then gradually add the sugar and whip to a glossy, medium-firm meringue.
5
Fold the meringue into the cream cheese base in three additions, keeping as much air in the batter as possible.
6
Pour the batter into the prepared tin, tap gently to release large bubbles, and place the tin into a roasting pan filled with hot water reaching halfway up the sides.
7
Bake for 45-50 minutes until the top is pale golden and the cake has a gentle jiggle in the centre.
8
Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes before lifting out onto a wire rack.
9
Cool completely at room temperature, then chill in the tin for at least 3 hours before releasing.
10
Brush the top lightly with honey just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Cream Cheese, softened
- 35g35g Whole Milk, warmed
- 50g50g Egg, separated
- 28g28g Sugar White
- 18g18g Cake Flour, sifted
- 6g6g Cornstarch, sifted
- 8g8g Butter, melted
- 3g3g Vanilla Extract
- 10g10g Honey, 1
