I’m a pretty big fan of David Chang’s Momofuku restaurants. I even cooked through his entire cookbook!It’s no surprise then, that I thought I would be equally enthralled with the sweets from Momofuku Milk Bar, the dessert outpost of Momofuku. Unfortunately, when I visited the take-out Midtown version a couple of years ago, I was far from jumping with joy.
I was most excited to try the real Crack Pie. Christina Tosi, the pastry chef at Milk Bar, has created a cult following for her pie. She’s been on Martha Stewart, in countless magazines, and her recipe is all over the internet. I made a version of her Crack Pie using the recipe printed in the LA Times and it was seriously delicious.
The pie is a wonder of sweet and salty: oatmeal cookie crust with a sweet, gooey, butterscotch-like filling.
MOMOFUKU MILK BAR LIQUID CHEESECAKE RECIPE
- 8 ounces cream cheese3/4 cups sugar1 tablespoon cornstarch1/2 teaspoon salt2 tablespoons milk1 egg
Heat the oven to 300F. Put the cream cheese in the bowl of a stand mixer and paddle on low speed for 2 minutes. Add the sugar and mix for 1-2 minutes until the sugar has been incorporated. Scrape down the sides as needed.
In a bowl, whisk together the cornstarch and salt. Add the milk and egg and whisk until smooth. With the mixer on medium-low speed, stream in the cornstarch-egg mixture. Paddle for 3-4 minutes or until the mixture is smooth and loose.
Line the bottom and sides of a 6×6 inch baking pan with plastic wrap. Pour the batter into the pan and bake for 15 minutes. Gently shake the pan. The cheesecake should be firmer and more set near the edges and jiggly and loose in the centre. If it needs it, give it 5 more minutes, check on it again and then another 5 more minutes if needed. If it rises more than a 1/4 inch or begins to brown, take it out immediately. I ended up baking mine for 25 minutes.
Cool completely to finish the baking process. Once cool, the cheese cake can be kept for 1 week in the fridge. Enjoy spread on your favourite cookies, with fruit, cake or just on it’s own.
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