Korean Bulgogi Cheesecake
Prep 20 min · Cook 45 min · Serves 5 · medium
Free on iPhone
A unique fusion dessert featuring the bold, savory flavors of Korean bulgogi in a creamy cheesecake. Topped with a sweet-and-sour berry compote.
Ingredients
- 24 oz cream cheese
- 1 cup granulated sugar
- 4 eggs
- 2 tbsp soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp sesame oil
- 2 cups mixed berries
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp cornstarch
Instructions
- 1
Preheat oven to 325°F. Grease a 9-inch springform pan.
- 2
In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add the granulated sugar and beat until well combined.
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