Description
This Miso Burnt Basque Cheesecake is a creamy, caramelized treat that blends sweet and savory perfectly, with a touch of umami from the miso.
Ingredients
Units
Scale
10 cm cake pan
- 1/2 cup + 2 tbsp (140 g) cream cheese (block type)
- 2 1/2 tbsp (32 g) granulated white sugar
- 1 (50 g) egg
- 2 tbsp (30 g) mascarpone or sour cream (optional, or sub with more cream cheese)
- 1/4 cup (60 ml) heavy cream
- 1/2 tsp (2.5 ml) vanilla extract
- 2 tbsp (30 g) white chocolate, melted
- 1 tbsp (18 g) saikyo miso*
15 cm cake pan
- 1 cup + 6 tbsp (326 g) cream cheese (block type)
- 1/4 cup + 2 tbsp (72 g) sugar
- 2 (113 g) eggs
- 1/4 cup + 1/2 tbsp (68 g) mascarpone or sour cream (optional, or sub with more cream cheese)
- 1/2 cup + 1 tbsp (135 ml) heavy cream
- 1 tsp (5 ml) vanilla extract
- 1/3 cup + 2 tbsp (68 g) white chocolate, melted
- 2 tbsp (32 g) saikyo miso*
Instructions
- Line baking tin with parchment paper. Preheat oven to 450 F / 232 C.
- With a rubber spatula, loosen the room temperature cream cheese. Add sugar until well combined and smooth.
- Add in the egg yolk, whole eggs, cream, mascarpone and vanilla, and whisk together until smooth.
- Add the miso paste and white chocolate, and whisk until smooth.
- Pour over a fine mesh sieve into prepared pan.
- Bake for 22-25 minutes for 10 cm pan and 30-35 minutes for 15 cm pan. If at 20 / 30 minutes the top is still pale, broil for 2-3 minutes. Carefully remove the cheesecake out of the oven. It should jiggle significantly.
- Let the cheesecake cool in the pan on a wire rack until it reaches room temperature. Cover and chill overnight. Top with whip cream if desired.
- Remove the cake and slice with a heated knife. Serve and enjoy!!
Notes
- *different miso brands and types have different levels of sodium. If using miso that is not ‘sweet’ or saikyo miso, reduce by 1 tsp and then adjust to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish