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“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
14 ounces fresh goat cheese
6 ounces cream cheese
½ cup buttermilk
½ cup + 2 tablespoons sugar
1 teaspoon togarashi
1 graham cracker crust
1 tablespoon sorghum syrup
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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