Burnt Cheesecake Recipe

Prepare the cheesecake batter

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, heavy cream, flour, and salt until combined.

Bake the cheesecake

Pour the batter into a greased 9-inch springform pan. Bake in a preheated oven at 400°F (200°C) for 45-50 minutes or until the top is deeply browned and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Chill the cheesecake

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

Make the miso caramel

In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves. Allow it to boil without stirring until it turns a deep amber color. Remove from heat and whisk in miso paste and butter until smooth. Slowly add heavy cream, stirring constantly until fully incorporated.

Cool the caramel

Let the miso caramel cool at room temperature before using it on the cheesecake.

Make the mascarpone cream

In a mixing bowl, whisk together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Serve the burnt cheesecake

Once the cheesecake is chilled, remove it from the springform pan. Serve slices topped with miso caramel and a dollop of mascarpone cream.