Injeolmi Crumble Cheesecake
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
This fusion dessert combines the nutty flavor of Korean roasted soybean powder, known as injeolmi, with a cream cheese base.
Read more
The batter is prepared by mixing softened cream cheese with sugar, salt, eggs, and heavy cream. Sifted sweet rice flour is folded in to create a chewy texture reminiscent of traditional rice cakes inside the dense cake, while a portion of roasted soybean powder adds a gentle nuttiness. The topping consists of a crumble made by rubbing the remaining soybean powder with melted unsalted butter, which is scattered over the batter. Baking at 165 degrees Celsius for 40 to 45 minutes yields a crisp crumble top that contrasts with the smooth, thick cheese layer underneath. Chilling the cake in the refrigerator for at least three hours settles the structure and deepens the roasted aroma. It pairs well with green tea or grain lattes.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Season
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.
- 3Prep
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.
- 4Prep
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.
- 5Season
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.
- 6Heat
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Injeolmi Crumble Cheesecake adds roasted soybean flour to a dense cream cheese base.
- Finish cue
- Bake at 165°C for 40-45 minutes, until the edges are set and the center still jiggles slightly.
- Avoid this
- Do not overmix; fold a small portion of the roasted soybean powder into the batter lightly.
- Storage and reheating
- Overnight chilling deepens the roasted soybean flavor.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
75min, 8 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Yuja Cream Cheese Tart (Korean Citron Cream Cheese No-Bake Tart)
cream cheese, egg
Injeolmi Mochi Brownies (Chewy Rice Flour Cocoa Bars)
egg, sweet rice flour
Mugwort Cream Cheese Brownies
cream cheese, egg