With Miso, yes...Miso is a fermented soy bean paste that is a common component in Japanese cooking. Although miso is most frequently associated with soups, it is now widely used to enhance and heighten the flavor of baked goods. This paste's "umami" flavor imparts a delicate saltiness and savory deliciousness that cuts through the richness of a dessert. By replacing salt with miso paste, you have an extra mystery of a mild flavor of delectability that makes you want more.
This recipe is based from Spanish Sabores and calls for only a few ingredients while producing a rich and creamy cake. It is termed "Burnt" because it seems burnt on top due to caramelization after being cooked at a high temperature. Because it is crustless, you can enjoy the rich lusciousness of the cheese from top to bottom.
I once gave a sample of this cheesecake to a coworker, who was surprised that it appeared burnt, but after tasting it, she claimed that the burnt area of the cake was her favorite...what???!!! I should have just burned the entire cake!...but it's true, the burnt caramel half of the cake delivers that bittersweet flavor that doesn't overwhelm your taste buds like other desserts. Plus, the savory flavor of the "miso" makes a HUGE difference and makes everything a WHOLE LOT BETTER.
So, if you want to take your dessert trip to the next level, a burnt sweet and savory cheesecake is the way to go...Enjoy!
Ingredients:
1 lb (4 8-oz) Philadelphia cream cheese, softened
7 eggs
1 1/2 cups granulated sugar (I tried using monkfruit sugar before to lessen the sugar, and it also works)
1 tbsp all-purpose flour
200ml heavy cream
1 tsp vanilla extract
1/2 tbsp of white miso paste
Lets bake!
Place rack at the center of your oven. Preheat oven to 410F
Line a 10-inch springform pan or round pan with parchment paper for easy removal of cake. To easily line the pan, I usually crumple the parchment paper before lining it to the pan.
Using a stand mixer with paddle attachment, or a hand mixer, mix all ingredients in a large bowl until well combined and smooth.
Transfer batter in the lined pan.
Bake for 45 to 55 mins, or when the edges appears burnt, and top appears caramelized and the center jiggles a little when you try to move the pan. The cake will deflate in the center once cooled.
Let it cool for 1 hour on a cooling rack, then refrigerate for at least 4 hours, or even better when refrigerated overnight.
Serve and enjoy!
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