Miso and Cola Cheesecake with Toasted Cornflakes Crust and Caramelized Banana Jam

Preparation Preheat the oven to 350°F (175°C).

Crust In a food processor, pulse the toasted cornflakes until finely crushed. Transfer to a bowl and add the melted butter and sugar. Mix until well combined.

Crust Press the cornflake mixture into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

Cheesecake Filling In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, cola, miso paste, and vanilla extract. Mix until well incorporated.

Cheesecake Filling Add the eggs one at a time, beating well after each addition. Pour the filling over the cooled crust.

Cheesecake Filling Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature.

Caramelized Banana Jam While the cheesecake is cooling, make the caramelized banana jam. In a large skillet, melt the butter over medium heat. Add the banana slices and cook for 2-3 minutes, until softened.

Caramelized Banana Jam Add the brown sugar, lemon juice, cinnamon, and salt. Stir to combine and cook for another 5 minutes, until the mixture thickens.

Caramelized Banana Jam Remove from heat and let cool slightly. Transfer the banana mixture to a blender or food processor and blend until smooth.

Assembly Once the cheesecake has cooled, spread the caramelized banana jam evenly over the top. Refrigerate for at least 4 hours or overnight before serving.

Serving To serve, remove the sides of the springform pan and cut the cheesecake into slices. Enjoy!