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
Brilliant
This cheesecake is heaven! Queen of the cheesecakes❤️🤍🫶 Greetings from Georgia,Tbilisi 🇬🇪
Best cheesecake ever!
Made it several times now and everyone loves it. I’ve even been asked to bake it again, which if course, I did willingly.
Thanks for another fabulous recipe.