Injeolmi Crumble Cheesecake
Let 320 g cream cheese come to room temperature until it yields when pressed, add the eggs one at a time on low speed so the batter does not split, and stop mixing the sweet rice flour as soon as no dry powder remains. Bake in a 15 cm round pan at 165°C for 40 to 45 minutes, until the edges are set and the center still jiggles slightly. Cool at room temperature, then chill at least 3 hours before slicing.
Quick answer
- Active time
- 75 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Sweet rice flour in a dense cheesecake batter gives it a faint mochi-like chew.
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Only part of the roasted soybean powder, the coating on injeolmi rice cakes, goes into the batter; the rest is rubbed with melted butter into a crumble that bakes crisp on top, putting the nutty flavor in two separate layers. After a full day in the fridge, the soybean aroma comes through more clearly.
Ingredients
Instructions
- 1
Preheat the oven to 165°C and line the base of a 15 cm round pan with parchment.
Leave 320 g cream cheese at room temperature until it yields easily when pressed.
- 2
Add 90 g sugar and 1 g salt to the softened cream cheese.
First press out firm lumps with a spatula, then mix until the grains disappear and the base looks smooth.
- 3
Add the 2 eggs one at a time, mixing on low speed after each addition so the batter does not split.
Pour in 100 ml heavy cream and scrape the sides until the mixture is even.
- 4
Sift in 35 g sweet rice flour and mix only until no dry powder remains.
Do not overmix; fold a small portion of the roasted soybean powder into the batter lightly.
- 5
Rub the remaining roasted soybean powder with 30 g melted unsalted butter until it resembles damp sand.
Pour the batter into the pan, level the surface, and scatter the crumble evenly on top.
- 6
Bake at 165°C for 40-45 minutes, until the edges are set and the center still jiggles slightly.
Cool at room temperature, then chill at least 3 hours before slicing cleanly.
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