Korean Bulgogi Cheesecake

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. 1

   Preheat oven to 325°F. Grease a 9-inch springform pan.

2. 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.