Basque cheesecake with miso recipe

Instructions

1. Line a 16 cm round tin with a sheet of baking parchment. Press the paper into the corners, leaving around 2-3 cm of paper over the edge of the tin.

2. In a large bowl, whisk together the cream cheese, sugar, salt and cornstarch until perfectly smooth. Ideally, do this by hand to avoid over-mixing, but you can also use a mixer on low speed.

3. Add eggs and yolk, one at a time, mixing well between each addition. Scrape down the sides of the bowl to incorporate all the ingredients. Pour in the liquid cream and vanilla extract, and mix until smooth. Add the miso to the mixture.

4. Preheat oven to 240°C.

5. Strain the mixture through a sieve to remove any lumps and pour into the mold. Tap the mold on the work surface a few times to break up any air bubbles.

6. Bake for 25-30 minutes, until the top is golden, almost black, but the center of the cake is still very shaky. Leave the cheesecake to cool to room temperature (it will deflate as it cools), then place in the fridge overnight.

7. Remove the cheesecake from the fridge a few minutes before serving and enjoy. Enjoy!