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Cinnamon Sriracha Cheesecake

Image for Cinnamon Sriracha Cheesecake
plate

Yield

Serves 8

prep

Prep Time

20 minutes

cook

Cook Time

2 hours, 18 minutes

clock

Total Time

11 hours, 28 minutes

kikkoman products used:

ingredients

For Crust
2 cups Kikkoman® Panko Bread Crumbs
5 tablespoons brown sugar
½ teaspoon ginger, ground
½ teaspoon cinnamon
7 tablespoons butter, melted

For Filling
6 cups water
32 ounces cream cheese, at room temperature
2 teaspoons Kikkoman® Sriracha Hot Chili Sauce
2 tablespoons all-purpose flour
1 cup granulated sugar
½ teaspoon cinnamon
1 cup sour cream, at room temperature
2 teaspoons vanilla extract
3 large eggs + 1 egg yolk at room temperature

For Cinnamon Sugar Topping
1 tablespoon cane sugar
1 teaspoon cinnamon

directions

  1. Preheat oven to 325ºF and grease the sides of a 9-inch springform pan with cooking spray. Combine ingredients for crust in a medium mixing bowl and stir until panko bread crumbs are moistened. Pour into pan and press firmly. Bake for 8 minutes. Remove crust from oven and cool while preparing filling.
  2. Heat 6 cups of water in a kettle or pot until boiling. While water is heating, combine cream cheese, sriracha, flour, granulated sugar, and cinnamon in a mixing bowl or the bowl of a stand mixer fitted with paddle attachment. Mix until creamy on medium speed scraping sides as needed with a spatula. Mix in sour cream and vanilla. Add eggs and egg yolk one at a time and mix until just combined. Do not over mix. Set bowl aside.
  3. Double wrap your springform pan with two 18-inch sheets of aluminum foil. Pour filling into pan and spread evenly. Gently tap on countertop to release any air bubbles. Stir together cinnamon and sugar topping and sprinkle evenly on top of cheesecake.
  4. Place cheesecake into a large roasting pan and add hot water. Bake for 60-70 minutes. Center should still be jiggly, but not loose or watery. Edges should be slightly browned and set. Turn oven off and crack door slightly. Cool in oven for 1 hour.
  5. Remove cheesecake from oven and remove aluminum foil. Place cheesecake on a wire cooling rack to cook 1 hour longer. Cover and refrigerate 8 hours or overnight before slicing and serving.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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