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Epicurious

Togarashi Cheesecake With Sorghum

Photo of a slice being remove from a Togarashi cheesecake.
Photo by Joseph De Leo, Food Styling by Kendra Vaculin

When I was a kid, if I was well behaved (which wasn’t often), I might get a rare treat of cheesecake from Junior’s in Brooklyn. A single slice was probably bigger than my head. Those were magical times, and I guess I’ve been searching for that emotional cheesecake connection ever since. This is my adult version of cheesecake, full of togarashi. I use it a lot in savory recipes to add spice, but here it gives the cake a sharp, spicy note that helps balance the denseness. Serve with strong green tea or chai.

Note

If you can’t find togarashi, substitute a little cayenne pepper and a sprinkle of sesame seeds.

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