Miso Caramel Cheesescake
For the miso caramel
For the base
For the cheesecake
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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