Japanese cheesecake with miso caramel recipe | Sainsbury`s Magazine
This Japanese cheesecake recipe, also known as soufflé or cotton cheesecake, is topped with miso caramel and has a distinctive texture that produces the famous 'jiggle'
Ingredients
- 60g salted butter, diced, plus extra to grease
- 120ml milk
- 250g full-fat soft cheese
- 200g granulated sugar
- 1 tsp vanilla bean paste or extract
- 6 large eggs, separated
- 60g plain flour
- 20g cornflour
- 1 tbsp lemon juice
- 100g granulated sugar
- 3 tbsp golden syrup
- 30g salted butter
- 120ml double cream
- 1 tbsp white miso
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