more momofuku insanity

I’ll admit to not being on top of the blogging game this week. My posting day arrived, but still no sense of what to write up. While my week was full of the usual food-related projects along with a handful of meals out, nothing had struck me as blog-worthy. And truth be told, sometimes I just get lazy. Having to track details, take pictures, etc for a post can (sometimes, not always) suck fun from a food adventure.

So today’s “inspiration” was forced and also a bit lazy. I grabbed Momofuku Milk Bar, Christina Tosi’s amazing cookbook, from the shelf and flipped through until I found a recipe that looked tasty, used minimal ingredients, and took little time to throw together. And boy howdy, did I strike gold.

Momofuku has been featured here before and for those who haven’t heard of this crazy little New York sweet shop, know that it’s famous for Crack Pieβ„’ as well as crunches, crumbs, cereal milk, brittles, and the like. Tosi has an imagination like no other along with a willingness to think waaaaaaay outside the pastry box. She’s the proverbial kid in a candy store except that she’s in charge of the candy store.

What caught my eye this go-round was her Liquid Cheesecake. A dessert in itself, it’s also an ingredient in ice cream, sorbet, layer cakes (both apple and carrot), and truffles. Tosi is an excellent communicator and only her words will do her thought process justice:

…I’m kind of a fan of the gooey, just-barely-baked approach to making something delicious. There’s just something so naughty and fulfilling about the texture… Once I’d settled into my role as pastry chef at Momofuku, I knew I had every right to eat magically thickened cheesecake filling in the confines of my new home…so began my search for my voice in the form of cheesecake. It was short journey: my heart beats for one and only one kind of cheesecake–the underbaked, messy kind. And so, my signature cheesecake is liquid cheesecake.

Now doesn’t that sound lovely?

Should you share Tosi’s obsession for ooey-gooey goodness, I suggest you find yourself a copy of her book. It’s a fun read and a great kickstart for crazy-good dessert ideas. But if you can’t wait to make liquid cheesecake, here’s what I did:

Heat oven to 300Β°F. In mixing bowl with paddle attachment, beat 8 ounces softened cream cheese on low speed 2 minutes or until smooth. Scrape down side of bowl with spatula. Add 3/4 cup sugar; beat 1 to 2 minutes or until completely incorporated. Scrape down side of bowl.

In small bowl, whisk together 1 tablespoon cornstarch and 1/2 teaspoon salt; whisk in 2 tablespoons milk. (I used almond milk.) Whisk in 1 large egg. Beat cornstarch slurry into cream cheese mixture on medium-low speed 3 to 4 minutes or until smooth and loose. Scrape down side of bowl. Stir in 2 or so cups chopped chocolate, miniature candy bars, and cut-up marshmallows.batterScrape mixture into 9-inch graham cracker crust. Bake 15 minutes; gently shake pan. Remove from oven if cheesecake is firm in center and jiggly around edge. If mixture is jiggly all over, bake 5 minutes more. Add another 5 minutes if needed, but, in Tosi’s experience, “it shouldn’t take more than 25 minutes to underbake a cheesecake.” Cool cheesecake completely, allowing to set. Store in airtight container in refrigerator up to 1 week.

Note that the candy stir-ins and graham cracker crust were my spins. Tosi bakes in a 6-inch square pan lined with plastic wrap and describes the final “cheesecake” as “pipeable and pliable enough to easily spread or smear, while still having body and volume.”

I’ll close with a warning: This cheesecake is deadly addictive. As expected, it’s creamy and rich, but the chopped candy makes it ΓΌber-sweet as well. What starts out as one spoonful easily leads to two, then three, etc. And before you know it, you’re regretting those last bites. (or so I’ve been told πŸ˜‰ ) This is a sweet treat meant to be enjoyed in small portions.

Liquid Cheesecake Pie, not for the feint of heart!

Liquid Cheesecake Pie, not for the faint of heart!

If the description and picture didn’t sell it, I offer one more reason to love liquid cheesecake:

not a fail!

not a fail

so not what I was going for

so not what I was going for

It’s supposed to look like this! I’ve had similar baking experiences that were considered fails (see pink squirrel pie at right) and it seems the same result is a major success here.

Hats off, then, to Christina Tosi for her envelope-pushing sweet treats. I love how she thinks and am ever grateful for her inspirations.

50 thoughts on “more momofuku insanity

  1. Yum! I need to try more recipes from that book — I’ve only made a couple but I think I need liquid cheesecake in my life. And as a layer in carrot cake? That sounds like a perfect combination for me. Also so very unsurprised to see mini-‘mallows making an appearance. Way to put your own DeLizious spin on it! =)

    • Thanks, J. Not sure what it is with me and marshmallows. ?? Would agree that you DO need liquid cheesecake in your life. Most definitely. The ice cream recipe intrigues me as well. Please tell me you have this cookbook πŸ™‚

      • I do! But I’ve only made a few things — the blueberry cookies and the corn cookies. Both of which were awesome! I need to do more out of it, but it always seems so involving. This year I’m hoping to do some of the cakes.

  2. Nope, hats off to you Liz – for the additional delights which make this recipe more sinful still, and for you putting me over the top about the momofuku cook book. I was on the fence – no more. Guess where I’m heading today? Did you say ‘Barnes and Noble’? You are so flippin prescient!!! hugs, m

    • Mimi, hugs to you! Had no idea you were thinking of buying the book. It’s all sorts of fun even if all a person does is read it. Though I’m guessing Sir Bogey Nono would enjoy a bowl of cheesecake very much πŸ˜‰ Your comments are always much appreciated.

    • Definitely a recipe you’ll need saving from. I’m considering dumping the rest of mine (!) as it’s sooooo bad for me, but I can’t stop thinking of wanting more. Deadly, I tell you, deadly!

      Thanks for being here πŸ™‚

  3. This is certainly MORE than blog worth, Liz. The cake looks scrum-didily-umptious with all of the de-LIZious chocolate. πŸ™‚ I think this would be cute in mini cheesecakes, too – especially since it is oozy. Speaking of oozy, this would be a fantastic recipe to make boozy! Yummy. Stay warm up there! – Shanna

    • wherever did my response to your comment go, Shanna? I swear I had put something down here. hmmmm…. Well, here goes again:

      Yes to your minis–great idea. And you know me so well. I totally wanted to add whiskey, but figured I should (mostly) follow directions the first time through. Next time, I’ll break out the bottle.

      Staying warm as best as we can, though the temp shot up today (to 22!) and we were dumped on by 8″ of snow. Taking a beating this winter. Enjoy your sunny state even if only for the weather πŸ˜€ Thanks for coming round. Love having you here.

    • Lol, thanks for the “whoa.” I’ve done my job if you’re thinking outside of your box πŸ˜‰

      But back to the mushrooms: finished mine up tonight in a stir-fry. Must but more!

  4. OMG that looks sooooo good. I love that you have this book. I go to Momofuku milk bar all the time for their sweets, which are just out of this world. I can’t believe you made this! Yum! Thanks for sharing!

  5. Haha, I love this post and that you compared the successful liquid cheesecake to the squirrel pie failure. This recipe sounds kind of nuts, but having been to Momofuku Milk Bar and tried her Crack Pie and Cereal Milk, I have an idea of how tasty this must be. It’s also kind of great-looking, I think! Did it only take 25 minutes, all said and done?

    • So jealous you’ve been there. Please dish πŸ™‚ Mine took 20 min as it was starting to brown and Tosi’s directions were clear that browning was a bad sign.

      Glad you’re here–always enjoy your visits.

  6. Making it yourself sounds more fun! I was actually so inspired by your post, I’ve already picked up the marshmallows. Now to find the time.
    We went to the one in the East Village a few years ago, and my husband and I tried about 3 or 4 things. I honestly don’t remember too much, other than the names of things and that they were all really tasty. I do remember that we were impressed enough to head to one of her other restaurants that night (Momfuku SsΓ€m Bar) where we had a really fantastic sit-down meal along with a mixed drink made with Shochu.
    I just looked on the Momofuku Milk Bar site to jog my memory about what else we had, and noticed that they now have a location in Toronto (my hometown)!! Looks like they have the stuff shipped in fresh each day from Williamsburg. Exciting!

  7. This showing up late to your kitchen parties is getting to be a bad habit of mine – sorry Liz! On the other hand, it’s probably better for the rest of your guests that I’m only arriving now, because I would have headed straight for the liquid cheesecake and not wanted to share!!! I think this is one of my favourite dessert recipes that you’ve posted to date (other than a certain cupcake recipe of course πŸ˜‰ ) I love cheesecake and I love eating raw cookie dough/cake batter, so this seems like the perfect combination of the two!

    I hope you have enough leftovers to kick off your Friday with sugary goodness, my friend!

    • DID YOU SEE THE ABOVE COMMENT THAT THERE IS A MOMOFUKU IN TORONTO, AMB? Just sayin’ πŸ˜‰

      Come early, on time, or late to any of my parties. Just don’t not come as it’s more fun when you’re here. Yes, the liquid cheesecake is lovely. Is it horrible that I got myself through this morning’s body pump class by imagining that I was eating it? It’s totally a “raw” kind of flavor/texture. Num num num. Now which cupcake recipe are you referring to? We’ve shared so many!

    • You’re all the healthier for NOT having this within your reach, Fannie. It’s way too addictive and is nothing but empty calories and loads of fat. But I’m going to enjoy my time with it while I still have it πŸ˜‰ Thanks for coming by!

  8. I have had a real lazy blogging period lately. You are so right, sometimes taking the pictures and thinking of what to say does suck the fun out of a food adventure! But then sometimes it doesn’t, this sounds dangerously good! As someone who rarely finds a dessert too sweet I don’t think I could be trusted with this! I cant believe I forgot to visit Momofoku when I was in New York at Christmas!

    • Thanks, Jayne πŸ™‚ Figure it’s ok to just enjoy food without always snapping photos and taking notes. Though it’s fun to document, too. Danger seems to be the opportune word here–it’s dangerous stuff for sure. Lol you couldn’t be trusted with it. Makes two of us.

      Let me know if you make it to momofuku. Loving it for the name alone.

  9. Whoa! I am so glad I waited until my head cleared to read this post – whoa! It sounds intensely amazing. Like Amb said, I am a sucker for all things batter so I am quite confident that this would go down all too easy!! Danger Will Robinson, Danger!! I have a feeling that what happened to the caramel bourbon sauce would surely be repeated here – different poison, same fate!!! πŸ™‚

    • Intense, yes, Bonnie. I keep thinking I should toss what’s left so I stop eating it, but can’t bring myself to do it. A few pieces left, then I’ll have eaten the entire “pie” by myself in a week’s time. Oh dear. Danger indeed πŸ™‚ Thanks for wandering over, Bonnie. Always a spot on the couch for you.

  10. I feel the same way, I also get lazy on blogging. I’m faster on cooking and eating than blogging. I grabbed a momofuku (not the milk bar) cookbook before, while I enjoyed reading the stories but didn’t get a chance to make any of the recipes since the ingredients are hard-to-find and they are a little advance for my skills. This liquid cheesecake is different. I’ll check this cookbook. Thanks for sharing. πŸ™‚

    • I don’t see myself getting into the savory momofuku side of it, at least as a home cook. But the milk bar sucked me in as it’s all about sweets. Their crunches, crisps, etc are easy enough and also plenty innovative. Love how Tosi thinks. Thanks for coming over πŸ™‚

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