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White Miso Cheesecake by Joseph Denison Carey

Serves: 4-6Chef: Joseph Denison CareyCategory: CheesecakeCourse: DessertMachine: MixerTotal time (min.): 90 
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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

Tools

Method

  1. Preheat the oven to 200c 
  2. Grease a cake tin (19cm diameter, 7cm deep or as close to that as possible) and line with parchment paper.
  3. Mix the cream cheese, sugar and miso together in a mixer, making sure not to over work.
  4. Mix the eggs in one at a time on a medium to high speed.
  5. Mix in the cream.
  6. Sieve the flour and delicately fold in.
  7. Fill the cake tin and bake for an hour, bringing the temperature down to 180c halfway through.
  8. After the full hour has passed, take out of the oven and allow to set at room temperature for 1 hour and 15 minutes.
  9. Serve.

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