Raspberry Miso Cheesecake

By ltrodrigu

Cheesecake's flavor can be disappointingly one-dimensional, but a little bit of shiro miso adds a dose of complexity.

Ingredients

• 16 graham crackers
• Pinch of salt
• 1 stick unsalted butter, melted and cooled slightly
• 3/4 cup raspberries
• 1 cup plus 2 tablespoons sugar
• 3 cups cream cheese, at room temperature
• 1 1/2 tablespoons shiro miso
• 1/2 teaspoon vanilla extract
• 3 large eggs, at room temperature

Details

Servings 8
Adapted from online.wsj.com

Preparation

Step 1

Preheat oven to 350 degrees. Wrap a 9-inch springform pan in two layers of aluminum foil.

Make Graham Cracker Crust:
In a food processor, process graham crackers into fine crumbs, then transfer to a medium bowl. Stir in salt and melted butter. Press mixture into bottom of springform pan. Bake 10 minutes then remove from oven and let cool. Decrease oven temperature to 325 degrees.

Make Raspberry Purée:
Purée raspberries in a food processor or blender, then pass through a fine-mesh sieve into a small bowl, discarding seeds. Stir in 2 tablespoons sugar and set aside.

Make Cheesecake Batter:
Using an electric mixer fitted with a paddle attachment on medium speed, beat remaining sugar and cream cheese, scraping down sides of bowl halfway through, until light and fluffy, 3-5 minutes. Add miso, vanilla, eggs and raspberry purée. Pour batter into graham cracker crust.

Place springform pan in a high-sided roasting pan, then pour in boiling water to reach halfway up side of springform pan. Bake 1½ hours. Turn off heat, open oven door slightly and allow cake to cool slowly to prevent cracking. Chill in refrigerator at least 4 hours before serving.