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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Miso Cheesecake with Caramel Sauce

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Say hello to the cheesecake of champions… this baked dessert is EVERYTHING. And that caramel sauce? Definitely gold standard.

WATCH THIS RECIPE

MISO CHEESECAKE WITH CARAMEL SAUCE

PREP TIME

25 minutes (plus chilling)

COOK TIME

1 hour 10 minutes

SERVES

8

Ingredients

250g malt biscuits 

125g (4.4 oz) unsalted butter, melted 

500g (1.1 lb) cream cheese, at room temperature, chopped 

200g caster (super-fine) sugar 

1½ tbsp shiro miso paste (also known as white miso paste) 

300ml (10 fl oz) thickened (heavy) cream 

3 eggs 

 

Creamy caramel sauce 

½ cup caster sugar  

½ cup thickened cream  

 

Spicy salty sprinkles 

1 tbsp shichimi togarashi* 

1 tbsp sea salt 

Steps

Line the base of a 22cm (8.6in) springform pan with baking (parchment) paper. 

Break the biscuits up into the bowl of a food processor. Process until finely crushed. Add the butter. Process until combined. Transfer to the prepared pan. Use the bottom of a flat glass to spread and press firmly over the base of the pan. Place in the fridge for 30 minutes to chill. 

Preheat oven to 160°C/325°F. 

Use electric beaters to beat the cream cheese, sugar and miso in a large bowl until smooth. Add the cream and beat until well combined. Add the eggs, one at a time, beating after each addition. 

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Pour the cream cheese mixture into the biscuit base. Place on a baking tray. Bake for 55 mins or until the cheesecake is just set but the centre still ‘wobbles’ if you gently shake the pan. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely. Place in the fridge overnight to set. 

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For the sauce, place the sugar and 2 tablespoons water in a small saucepan over low heat. Cook, stirring until the sugar dissolves. Bring to a simmer and simmer for 7 minutes or until mixture turns a deep golden colour. Remove from heat and add the cream (mixture will splutter). Return to the heat and stir until the mixture is smooth.  

Set aside to cool completely. 

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Make the spicy, salty sprinkles by combining the shichimi togarashi and the salt in a small bowl. 

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To serve, cut the cheesecakes into generous slices. Drizzle with the creamy caramel sauce and sprinkle over the spicy, salty sprinkles. 

Note Icon

Notes:

– Shichimi togarashi is a Japanese chilli, spice blend. It is available in the Asian aisle of some supermarkets or try ordering it online. 

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