White Miso Cheesecake by Joseph Denison Carey
| Serves: 4-6 | Chef: Joseph Denison Carey | Category: Cheesecake | Course: Dessert | Machine: Mixer | Total time (min.): 90 |
White Miso Cheesecake has a creamy texture and is made using miso paste. It is a delicious recipe, and with Kenwood Kitchen Machine, it has become simpler to prepare and bake. This cheesecake should be served at room temperature, as it allows you to relish every bite. It has an amazing flavour, and looks gorgeous. Try this recipe out, and melt hearts with this delicious White Miso Cheesecake.
Ingredients
- Butter (For Greasing)
- 500g Cream Cheese
- 150g Caster Sugar
- Heaped Tbsp White Miso Paste (Around 50g)
- 3 Large Eggs
- 250g Double Cream
- 25g Plain Flour
Tools
- kMix Stand Mixer
Method
- Preheat the oven to 200c
- Grease a cake tin (19cm diameter, 7cm deep or as close to that as possible) and line with parchment paper.
- Mix the cream cheese, sugar and miso together in a mixer, making sure not to over work.
- Mix the eggs in one at a time on a medium to high speed.
- Mix in the cream.
- Sieve the flour and delicately fold in.
- Fill the cake tin and bake for an hour, bringing the temperature down to 180c halfway through.
- After the full hour has passed, take out of the oven and allow to set at room temperature for 1 hour and 15 minutes.
- Serve.
Related
Vanilla Cheesecake with Summer Berries by Juliet Sear
Summer Fruits Frangipane Tart by Joseph Denison Carey
Summer Pasta by Joseph Denison Carey
This pasta is light and fresh, perfect for the summer. The Tortelli is filled with beautiful portobello, chestnut and oyster mushrooms