Miso Caramel Cheesecake
A delightful fusion of sweet and savory flavors.
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Estimated Time
- Preparing 40 min
- Cooking 1 hr
Nutritions / Serving
-
Energy348 kCal
-
Carbs33 g
-
Protein3 g
-
Fat24 g
Serves 8.
Ingredients
Crust
- Graham Cracker 70 g
- Unsalted Butter 35 g
Cake Batter
- Cream Cheese 250 g
- Granulated Sugar 80 g
- Whipping Cream 120 g
- Egg 1 pc
- Corn Starch 7 g
- White Miso 15 g
Caramel Sauce
- Granulated Sugar 100 g
- Whipping Cream 100 g
- Water 25 g
Prepare the Pan
Take a 6-inch springform pan and lightly grease the bottom and sides with a small amount of softened butter (extra, not listed in ingredients) using a paper towel or brush.
Cut parchment paper to fit and press it firmly onto the bottom and sides of the pan.
Make the Crust
Place the graham crackers in a large ziplock bag and crush them with a rolling pin. Melt the butter using a microwave or double boiler.
In a large mixing bowl, combine the crushed crackers and melted butter, mixing well with a spatula.
Pour the mixture into the prepared pan and press it firmly and evenly with a spoon, cup, or other tool to form a compact base.
Refrigerate for 30 minutes to set.
Make the Cheesecake
Preheat the oven to 160°C (320°F). Make sure all ingredients are at room temperature.
In a mixing bowl, add cream cheese, granulated sugar, and miso. First, mash and mix with a spatula until mostly smooth, then beat with an electric mixer on low speed until fully combined.
Add the egg, whipping cream, and cornstarch one at a time, mixing with the electric mixer on low after each addition until smooth.
Pour the filling into the chilled crust from a height to minimize bubbles. Gently shake to level the surface.
Bake for 1 hour. For additional browning, switch to broil for 1–2 minutes at the end.
After baking, turn off the oven and crack the door open. Let the cake cool inside the oven for 1 hour.
Remove from oven and let sit at room temperature for 1–2 hours until no longer warm. Then refrigerate for at least 4 hours.
Make the Caramel Sauce
Add sugar and water to a small saucepan, swirling to wet the sugar evenly.
Heat over medium heat. Once it begins boiling, reduce to medium-low. Occasionally swirl the pan for even heating.
When bubbles reduce and the syrup turns amber, turn off the heat. Add whipping cream while stirring constantly.
Keep stirring until the bubbles subside. Your caramel sauce is ready.
Serve
Remove the cheesecake from the fridge, unmold, and slice. Drizzle with caramel sauce and enjoy.
Discussion
A springform pan works best. Fixed-bottom pans are difficult to unmold, even with parchment paper.
If the pan’s sides are slanted and parchment doesn’t stick well, you can skip lining the sides. After baking, quickly run a knife around the edge to loosen the cake, then return it to the oven to cool. This helps prevent cracking.
Ensure all filling ingredients are at room temperature for smooth mixing and to avoid lumps. If you forget to bring them to room temp, cut cream cheese into small pieces and microwave in 5-second intervals 2–3 times, soak the egg in 60°C water for about 10 minutes, microwave cream for about 20 seconds. Don’t overheat the cream cheese—doing so changes its texture and affects the final cake.
For an ultra-smooth texture, strain the batter through a fine mesh sieve before baking.
Depending on how well your pan seals, melted butter from the crust may leak during baking. Place a tray under the pan to catch any drips.
Adjust baking time based on your oven. The center of the cheesecake should still wobble slightly when done.
Letting the cheesecake cool gradually in the oven helps prevent surface cracks from sudden temperature changes.
Use a deep enough saucepan when making caramel, as it will bubble up when cream is added.
Make sure the whipping cream for the caramel is also at room temperature to prevent the caramel from seizing.