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Togarashi Cheesecake

“I grew up in Brooklyn and we always went to Junior’s for cheesecake. It’s one of my favorite things to eat, but there’s a lot of mediocre cheesecake being served across the country. We wanted to come up with a version that was inventive and more elegant. At MilkWood, we’re always messing around with spice—I’m a chili-head, so the spicier the better. For this cheesecake, we used a Japanese chili spice blend called togarashi to offset the tartness of the goat cheese in the recipe. Togarashi is not melt-your-face-off spicy, but it’s just spicy enough to tickle the back of your throat. In Japanese food, it’s like adding salt and pepper.” 

Who Edward Lee, owner/chef

Where MilkWood

 

Ingredients:

14 ounces fresh goat cheese

6 ounces cream cheese

½ cup buttermilk

½ cup + 2 tablespoons sugar

1 teaspoon togarashi 

4 eggs

1 graham cracker crust

1 tablespoon sorghum syrup

 

Directions:

1. Preheat oven to 325 degrees. 

2. Whisk together goat cheese, cream cheese, buttermilk, sugar, and 1/2 teaspoon togarashi. Beat in eggs one at a time until smooth. 

3. Pour filling into graham cracker crust. Sprinkle with remaining 1/2 teaspoon togarashi. 

4. Bake in a warm water bath for 80 minutes. 

5. Refrigerate for at least 2 hours. Just before serving, drizzle each slice with sorghum syrup.

 

 

 

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