Japanese cheesecake with miso caramel recipe
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'
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Springform pan
- Roasting pan
- Hand mixer
- Kitchen scale
- Fine-mesh sieve
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Cooling rack
- Measuring cup
- Measuring spoon
- Parchment paper
- Aluminum foil
- Wooden spoon
- Chef's knife
- Kitchen towel
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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