Sake-Infused Creamy Cheesecake
Experience the luxurious fusion of creamy cheesecake and delicate sake flavors. This rich dessert, adorned with a sweet and velvety red bean sauce, delivers an exquisite balance of sweetness and umami. Perfect for special occasions or a unique twist on classic cheesecake.
ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sake
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup red bean paste
- ¼ cup water
steps
- 1.
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- 2.
In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan to form a crust.
- 3.
In a large mixing bowl, beat the cream cheese until creamy and smooth. Gradually add the granulated sugar, mixing well.
- 4.
Add the eggs one at a time, mixing thoroughly after each addition.
- 5.
Stir in the sake, vanilla extract, and lemon juice until smooth.
- 6.
Pour the cheesecake batter over the crust in the springform pan.
- 7.
Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
- 8.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour.
- 9.
For the red bean sauce, combine the red bean paste and water in a saucepan over low heat. Stir until warm and smooth.
- 10.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Serve topped with the warm red bean sauce.
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