No forks allowed
Christina Tosi has a dirty little secret and she's not afraid to share it: She loves underbaked cheesecake. "When I was writing the cookbook, I asked myself, ‘What am I going to do?' Is liquid cheesecake too much for other people?" In the end, she followed the old adage: My kitchen, my rules. The recipe for liquid cheesecake, included in her newly released cookbook, Momofuku Milk Bar, is a dessert Tosi has made a variation of in every kitchen she has worked. So when she joined the Momofuku team in New York City, the recipe came naturally. At Milk Bar--as in the cookbook--the recipe is used in various applications (as a base for ice cream, a layer in a cake), but we happily follow Tosi's advice and enjoy spoonfuls straight from the baking pan.
Yield: 25 minutes