White Chocolate, Raspberry and Miso Cheesecake

January 2021

I'm a real fan of Japanese cuisine and I enjoy using Japanese flavours in my cooking, whether for traditional meals or incorporated in to other cuisines to create a flavour fusion.  I love how to line between sweet and savoury seems blurred and there's lots of fun to be had experimenting - I generally think of mushrooms as savoury and custard as sweet, but a shitake custard was one of the most memorable dishes I've ever had.  

I was apprehensive about this cheesecake - would the miso be overpowering?  It wasn't.  In fact, I couldn't taste the miso per se, but it added a real depth, a richness without being sickly, elongating the flavour of every mouthful to create something a little bit special without being overly fancy.

I swapped the traditional cheesecake base for a blended date and nut one to make it a little more nutritious, and mixed the leftover cheesecake mix (I was using a small tin) with condensed milk and froze to make a cheesecake ice cream to serve with it as a texture contrast.

Find the original recipe on Waitrose.com 

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