Red Miso Caramel Swirl Cheesecake
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- Cheesecake Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- Red Miso Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons red miso paste
- 2 tablespoons unsalted butter
Instructions
1. Prepare the Oven and Pan:
- Preheat the oven to 325°F.
- Grease a 9-inch springform pan and cover the outside with two layers of aluminum foil to prevent water from entering the cheesecake during baking.
2. Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Press the mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass to compact it firmly.
- Bake the crust in the preheated oven for 10 minutes. Remove and let cool.
3. Prepare the Red Miso Caramel:
- In a medium saucepan over medium heat, combine sugar and water. Stir gently until the sugar dissolves.
- Increase the heat to high and cook without stirring until the mixture turns a deep amber color.
- Carefully whisk in the heavy cream. The mixture will bubble vigorously.
- Stir in the red miso paste and butter until smooth. Remove from heat and let it cool slightly.
4. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy.
- Add the sour cream, vanilla extract, and the eggs one at a time, mixing well after each addition.
5. Assemble the Cheesecake:
- Pour half of the cheesecake batter over the cooled crust.
- Dollop half of the red miso caramel over the batter and swirl gently with a knife.
- Pour the remaining cheesecake batter on top. Dollop the rest of the caramel and create another swirl pattern.
6. Bake the Cheesecake:
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
- Bake for 60-70 minutes or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
7. Chill and Serve:
- Remove the cheesecake from the water bath and foil.
- Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Preparation & Cooking Time
- Preparation Time: PT30M
30 minutes
- Cooking Time: PT1H10M
1 hour 10 minutes
Total Time
- PT6H40M
6 hours 40 minutes (including chilling time)
Type of Dish
- Dessert
Keywords
- Red Miso Cheesecake
- Miso Dessert
- Caramel Swirl
- Japanese-inspired Cheesecake
- Gourmet Cheesecake
- Oven-baked dessert
- Easy Cheesecake
- Holiday Dessert
- Unique Flavors
- Creamy Cheesecake
Recipe Yield
- Feeds 8 adults
Calories
- Total Calories: 3,200
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