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
Creamy caramel sauce
½ cup caster sugar
½ cup thickened cream
Spicy salty sprinkles
1 tbsp shichimi togarashi*
1 tbsp sea salt
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.
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.
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.
Make the spicy, salty sprinkles by combining the shichimi togarashi and the salt in a small bowl.
To serve, cut the cheesecakes into generous slices. Drizzle with the creamy caramel sauce and sprinkle over the spicy, salty sprinkles.
– Shichimi togarashi is a Japanese chilli, spice blend. It is available in the Asian aisle of some supermarkets or try ordering it online.