Injeolmi Crumble Cheesecake
Nutty injeolmi flavor meets rich cream cheese in this dense cheesecake. A crumble topping adds extra texture and roasted aroma.
Instructions
- 1
Preheat oven to 165°C and line the base of a 15 cm round pan.
- 2
Beat room-temperature cream cheese with sugar until smooth; add salt.
- 3
Add eggs one at a time, then mix in cream and sweet rice flour until silky.
- 4
Mix soybean powder with melted butter for crumble; fold a little into the batter.
- 5
Pour into pan, top with remaining crumble, and bake 40–45 minutes.
- 6
Cool at room temperature, then chill at least 3 hours before slicing.
Tips
Nutrition (per serving)
Adjust Servings
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