Miso Caramel Cheesecake

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A few weeks a go I wrote a post called Chocolate Truffles with a Difference. In the post I made 5 different truffles using Japanese flavourings.  One of those flavourings was miso paste and I used it to make a miso caramel. It was so good, similar to a salted caramel, that I wanted to use it in another recipe. So I chose to make a Miso Caramel Cheesescake, and let me tell you that was a very good decision!

miso caramel cheesecake

As the miso caramel is very similar to salted caramel I knew it would work brilliantly with pretzels. I love pretzels with caramel!

miso caramel cheesecake

The cakes stand is a little sneak peek of a post coming next week!

miso caramel cheesecake

This cheesecake is no-bake too so it’s really easy to make. The base is made up of digestive and pretzel crumbs mixed with melted butter. The cheesecake filling is so light and creamy and when I mixed in the caramel I just folded it gently so you will have veins of yummy caramel running through.

miso caramel cheesecake

Before adding the cheesecake mix I placed pretzels around the outside edge, which I think looks great! You can see what this looked like as I made it below.

miso caramel cheesecake

Here are the items I used to make this Miso Caramel Cheesecake.

 

miso caramel cheesecake miso caramel cheesecake miso caramel cheesecake miso caramel cheesecake

 I really hope that you give this Miso Caramel Cheesecake a try, you won’t regret it! Leave me any comments and questions at the bottom of the page, I love to hear what you have to say 🙂 .

Lianne x

Print Recipe
Miso Caramel Cheesescake
miso caramel cheesecake
Servings
Ingredients
For the miso caramel
For the base
For the cheesecake
Servings
Ingredients
For the miso caramel
For the base
For the cheesecake
miso caramel cheesecake
Instructions
To make the miso caramel
  1. In a small pan add the water and sugar and heat on a medium heat until it is golden in colour. Always be careful when boiling sugar as it gets very hot! Turn off the heat and pour in the cream. It will hiss and bubble up so beware. Whisk until you have a smooth caramel and then add in the miso paste, whisking again until smooth. Leave the caramel to cool.
To make the cheesecake base
  1. In a bowl mix together your crushed digestives and pretzelss (I crushed mine in a food processor) and then pour in the melted butter. Mix it all together and then spoon the mixture into your spring form tin. Press it down firmly until the base is covered and add pretzels around the outside edge if you wish. Put into the fridge to chill whilst you make the filling.
To make the cheesecake filling
  1. In a bowl add your cream cheese, sifted icing sugar and lemon juice and mix together until well combined and smooth. Then fold your whipped cream into the cheese mixture. Finally pour in half the caramel. Gently fold the mixture a couple of times so you can still see the swirls of caramel running through. Spoon this mixture onto your base and smooth it down. Chill in the fridge for at least 3 hours or overnight if you can.
To finish off
  1. Remove your cheesecake from the fridge. Run a sharp knife under some warm water and then run the blade around the outside edge of your tin to free the cheesecake. Undo the spring form tin and then carefully slide a knife underneath the cheesecake to lift it from the base of the tin. Place your cheesecake on a serving dish. Add the rest of your caramel to a disposable piping bag and snip of the end. Drizzle the caramel all over the surface of your cheesecake and then add some slightly broken pretzels around the outside edge to decorate. Serve and enjoy!
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miso caramel cheesecake

 

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Here are some other posts that I think you might like!

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