EatFeed — Your Private Kitchen Dashboard

1

Step 1

Preheat oven to 150°C/130°C fan-forced. Grease and line base and side of 20cm springform pan. Reserve 2 biscuits. Place remaining biscuits in a food processor. Process until a fine crumb forms. Add butter and process until combined. Press crumb mixture over the base of prepared pan. Chill for 20 minutes.

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Step 2

Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs one at a time, beating until combined. Add cream and flour, and beat to combine. Spoon mixture over biscuit base. Smooth top. Place on a baking tray. Bake for 50 minutes or until top is just firm to touch (cheesecake will wobble slightly in the middle). Turn off oven. Cool cheesecake in the oven with door ajar. Chill overnight.

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Step 3

Meanwhile, for the miso caramel sauce, place sugar and 3/4 cup water in a heavy-based saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high. Bring to a boil. Boil, without stirring, for 20 minutes or until the mixture turns dark golden in colour. Remove from heat. Stir in cream, miso paste and 1/2 tsp salt. Stir to combine. Set aside.

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Step 4

Roughly chop reserved biscuits. Drizzle miso caramel sauce over cheesecake. Sprinkle with chopped biscuits and remaining salt. Serve.

Cheesecake with salted miso sauce

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