Miso caramel brown butter pretzel cheesecake
Method
- 1
1. Heat the oven to 160C/140C fan/gas 3. Butter a 20cm springform cake tin and line the base and sides with baking parchment. Heat the butter in a pan until it stops foaming and turns a nutty brown, then take it off the heat and leave to cool a little. Tip the pretzels and 25g of the sugar into a food processor, add the brown butter and blitz until you have a mixture that looks like wet sand. (Alternatively, bash the pretzels in a bag with a rolling pin and stir in the butter.) Press the mixture firmly into the base of the tin, then chill.
- 2
2. Scrape the soft cheese into a large bowl with the remaining sugar, the flour, vanilla extract, 3 tbsp of the dulce de leche and 1 tbsp miso. Beat until completely smooth. Beat in the eggs, one at a time, until you have a thick custardy mixture. Pour this over the pretzel base and bake for 50 mins or until there is just a slight wobble in the centre. Turn off the oven and leave the cake in the oven to cool for an hour, then chill until needed.
- 3
3. When you’re ready to serve, loosen the cheesecake from the tin and remove the base, or serve directly from the tin base. Stir the remaining dulce de leche sauce with 1 tsp miso and a large pinch of flaky sea salt, then spoon this over the cheesecake, swirling it with the back of a spoon. Will keep at room temperature for a couple of hours and chilled for up to three days.