Cook: 1 hr plus infusing, cooling and 6-8 hrs chilling
Serves: 8
Miso paste has been added to desserts for years now. It brings a deep savoury note to something super sweet and creates the effect of salted caramel or salted chocolate. However, infusing the miso into the cream in this recipe means that every bite benefits from this collision of savoury sweetness. The most important bit of advice for this dessert is that you should see a concerning wobble when you remove the cheesecake from the oven. That’s the key to getting a silky smooth cheese layer.
Prep: 20 mins
Cook: 1 hr plus infusing, cooling and 6-8 hrs chilling
Method:
- Add the double cream and miso paste to a saucepan and heat gently. Mix gently until the miso is dissolved, then remove from the heat and leave to infuse for about 15 minutes.
- Strain the cream to remove any bits and then chill the mixture in the refrigerator for 1 hour.
- Preheat the oven to 200°C fan/220°C/425°F/gas mark 7.
- Double-line a 21-cm/8-inch round, deep, springform cake tin with greaseproof paper.
- Beat the cream cheese and sugar together in a mixing bowl or stand mixer until combined. Add the chilled miso-infused cream and mix again. Add the eggs, one by one, while mixing continuously. Sift in the flour and then give it one final mix to combine.
- Pour the mixture into the prepped cake tin and level the surface.
- Pop into the oven and bake for about 40 minutes. It’s ready when it still wobbles when you shake it and the top is a bit burnt.
- Remove from the oven and leave to cool (in the tin) on a wire rack.
- Once cool, refrigerate for 6–8 hours (ideally overnight) before serving.
- To serve, carefully remove the cheesecake from the tin, then cut into slices and tuck in!
Recipe extracted from: Elevate: Everyday Ingredients, Incredible Flavours (Pavilion) by MasterChef winner Brin Pirathapan.
Photo: Dan Jones
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Ingredients
450 ml/16 fl oz double cream
75 g/2¾ oz white miso paste
825 g/1 lb 13 oz cream cheese
300 g/10½ oz caster sugar
5 large eggs
40 g/1½ oz plain flour