← Back to Menu
Korean Cheesecake Recipe
A light and airy Korean-style cheesecake that's less dense than New York style, with a delicate texture and fresh berry compote.
Ingredients
For the Graham Crust:
- 200g graham crackers, crushed
- 80g butter, melted
- 30g granulated sugar
- Pinch of salt
For the Cheesecake:
- 500g cream cheese, room temperature
- 150g granulated sugar
- 3 large eggs
- 200ml sour cream
- 100ml heavy cream
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon
For the Berry Compote:
- 300g mixed berries (strawberries, blueberries)
- 60g granulated sugar
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp cornstarch
Instructions
Make the Crust:
- Preheat oven to 160°C (320°F). Line a 9-inch springform pan.
- Mix crushed graham crackers, melted butter, sugar, and salt.
- Press firmly into bottom of pan. Bake for 10 minutes.
- Cool while preparing filling.
Make the Cheesecake:
- Beat cream cheese until smooth and fluffy.
- Gradually add sugar, beating until combined.
- Add eggs one at a time, beating well after each.
- Mix in sour cream, heavy cream, cornstarch, vanilla, and lemon zest.
- Pour over crust and smooth top.
- Bake for 55-60 minutes until center is almost set.
- Cool completely, then refrigerate for at least 4 hours.
Make Berry Compote:
- Combine berries, sugar, and water in a saucepan.
- Cook over medium heat until berries release juices.
- Mix cornstarch with lemon juice, add to berries.
- Simmer until thickened, about 5 minutes.
- Cool before serving over cheesecake.
Korean Cheesecake Secrets
Light Texture
Korean cheesecake is lighter than American style. Don't overbeat the mixture to maintain the airy texture.
Water Bath
For extra smooth texture, bake in a water bath (bain-marie) to prevent cracking and ensure even cooking.
Cooling Process
Cool gradually to prevent cracking. Turn off oven and leave door slightly open for 1 hour before removing.