Serves: 10–12
Prep time: 30 minutes
Bake time: 55–65 minutes
Chill time: 6 hours or overnight
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- 1/4 tsp salt
For the cheesecake
- 24 oz (680 g) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp white miso paste
- 2 tbsp all-purpose flour
For the miso caramel
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter
- 1/3 cup heavy cream
- 1 tbsp white miso paste
- 1/2 tsp flaky sea salt
For finishing
- Flaky sea salt
- Toasted sesame seeds
- Optional: thinly sliced strawberries or fresh raspberries
Instructions
1. Make the crust
Preheat the oven to 350°F (175°C).
Mix the graham cracker crumbs, melted butter, brown sugar, and salt until evenly combined. Press firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then let cool slightly.
2. Make the cheesecake filling
Reduce the oven temperature to 325°F (165°C).
Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing gently after each addition.
Mix in the vanilla, sour cream, miso paste, and flour until just combined. Avoid overmixing.
Pour the filling over the crust and smooth the top.
3. Bake
Bake for 55–65 minutes, until the edges are set but the center still has a slight wobble.
Turn off the oven, crack the door open, and leave the cheesecake inside for about 30 minutes.
Remove and cool completely, then refrigerate for at least 6 hours, preferably overnight.
4. Make the miso caramel
Heat the sugar in a saucepan over medium heat until it melts and turns a deep amber color.
Carefully whisk in the butter. Slowly add the heavy cream—the mixture will bubble vigorously.
Remove from the heat and whisk in the miso and flaky salt. Let the caramel cool until slightly thickened.
5. Finish the cake
Remove the chilled cheesecake from the pan and drizzle generously with the miso caramel.
Sprinkle with toasted sesame seeds and a little flaky sea salt. Add fresh berries if desired.
Why it works
The cheesecake is rich and creamy, while the white miso adds a subtle savory, umami flavor that makes the sweet caramel taste much deeper. Brown butter, caramel, sesame, and tangy cream cheese create a dessert that’s sweet, salty, nutty, and surprisingly complex.
