Miso Black Garlic-Caramel Cheesecake

Preparation Preheat the oven to 325°F (165°C).

Crust In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Press the mixture into the bottom of a 9-inch (23 cm) springform pan. Set aside.

Cheesecake Filling In a large mixing bowl, beat the cream cheese, granulated sugar, and flour until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, miso paste, and minced black garlic until well combined.

4.Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.

Baking Place the springform pan in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan. This will create a water bath and help prevent the cheesecake from cracking.

6.Carefully transfer the baking pan to the preheated oven. Bake for 1 hour or until the edges are set and the center is slightly jiggly.

7.Turn off the oven and leave the cheesecake inside for another hour to cool gradually.

8.Remove the cheesecake from the water bath and let it cool completely on a wire rack.

Caramel Sauce While the cheesecake is cooling, prepare the caramel sauce. In a saucepan, combine the granulated sugar and water. Cook over medium-high heat, stirring constantly, until the sugar has dissolved and the mixture comes to a boil.

10.Continue to cook the mixture without stirring until it turns a deep amber color. Remove from heat and carefully pour in the heavy cream. The mixture will bubble vigorously, so be cautious.

11.Stir in the butter and salt until smooth. Let the caramel sauce cool for a few minutes.

12.Pour the caramel sauce over the cooled cheesecake, spreading it evenly with a spatula. Place the cheesecake in the refrigerator to chill for at least 4 hours or overnight.

Garnish Before serving, garnish the cheesecake with whipped cream and black garlic slices.

Serve Slice and serve the Miso Black Garlic-Caramel Cheesecake, and enjoy!