June 10, 2016

Asian-ifying Cheesecake: Recipe for Makgeolli Cheesecake

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In another twist on my original series on Asian-ifying vegetables found in the U.S., I enlisted the help of a fellow recipe blogger and friend, Jessica Han, who is also interested in finding new ways of combining Asian and Western ingredients (see her blog here). A UX designer by day, Jess spends many of her nights baking incredible and photogenic confections during the same hours when I am faffing around my kitchen trying to come up with new main dishes. And so I present you with her recipe for makgeolli cheesecake, which serves as a sweet foil to my otherwise savoury list of east-meets-west recipes. For those who are wondering what makgeolli is, it’s a slightly sweet Korean rice wine that has a milky, off-white colour.

From Jess: Every summer I find myself going down the boozy baking path. When one of my favorite restaurants, Take 31, offered a makgeolli tiramisu dessert I was blown away. However, the serving was incredibly tiny– I was saddened and obsessed at the same time. What else could I make with this delicately sweet flavor? And could I make it fit into a mason jar? 

Makgeolli Cheesecake

Original recipe and photos found on https://jessicahan.exposure.co/makgeoli-cheesecake

  • 1 packet instant vanilla pudding mix
  • 2 cups makgeolli
  • 1 vanilla bean pod
  • 1 packet cream cheese
  • 1/3 cup sugar
  • graham crackers (enough to fill the base of a mason jar)
  • 1/2-1 stick butter
  • honey (to drizzle)
  • 2-3 large strawberries

1.) Mix 1 packet of instant vanilla pudding mix with 2 cups of makgeolli until combined and there are no clumps. Add the seeds from 1 vanilla bean pod.

2.) Using a hand mixer, blend 1 cup of the pudding mixture with 1 packet of cream cheese and 1/3 cup of sugar. Add more pudding to taste.

3.) Mix the graham cracker crumbs with melted butter and pat them into a crust on the jar’s bottom. Pour the cheesecake mixture to fill the jar and refrigerate for a few hours, or as long as you can wait!

4.) Add some summer strawberries to the top and drizzle with honey. Enjoy!

 

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