Recipes

Liquid Gold

No forks allowed
0 Reviews
Momofuku Milk Bar
Photo: Gabriele Stabile

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.

Liquid Cheesecake

2 to 4 servings

Yield: 25 minutes

Cook Time: 25 minutes

Ingredients

One 8-ounce package cream cheese

¾ cup granulated sugar

1 tablespoon cornstarch

1 teaspoon kosher salt

2 tablespoons whole milk

1 large egg

Directions

1. Preheat the oven to 300°. In the bowl of a standing mixer, paddle the cream cheese on low until smooth, about 2 minutes. Add the sugar and mix until it is completely incorporated, 1 to 2 minutes.

2. In a small bowl, gently whisk together the cornstarch and salt. Add the milk in a slow, steady stream, then whisk in the egg.

3. With the mixer on medium-low speed, add the egg mixture to the cream cheese, beating until the mixture is smooth, about 3 to 4 minutes. Scrape down the sides of the bowl.

4. Pour the cheesecake batter into an 8-inch-square baking pan lined with plastic wrap. Place the pan in the oven. Bake for 15 minutes. After 15 minutes, gently shake the pan: The outside edges should be firm and the center loosely set. If the cheesecake has not reached that consistency, allow it to cook for an additional 5 minutes.

5. Remove the cheesecake from the oven, set aside to cool completely, then serve.

HELP OTHER COOKS BY RATING THIS RECIPE
Rate this recipe:
Would you make this recipe again?
Want the inside scoop?
get the latest recipes, news and hacks from tasting table
THANKS FOR SUBSCRIBING!
Please check your inbox to verify your email address.
HOT STUFF
HOT STUFF

Buy the Momofuku Milk Bar Cookbook

Next Step

Fizzy Pumpkin

Keep Reading

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere