Injeolmi Crumble Cheesecake
This cheesecake merges the roasted soybean powder flavor of injeolmi, a beloved Korean rice cake, with a dense New York-style cream cheese base. Toasted soybean flour and glutinous rice powder are worked into the batter, adding a subtle nuttiness that builds with every bite. On top, a crumble made from the same soybean flour bakes until crisp, delivering a crunchy contrast to the smooth, fudgy interior. The result tastes distinctly Korean yet feels familiar to anyone who enjoys rich cheesecake. It pairs well with green tea or grain lattes, where the roasted notes echo and amplify each other. Chilling overnight lets the flavors meld and the texture firm to a satisfying density.
Adjust Servings
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.
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