This cheesecake brings together several contrasting flavors in one dessert: a crisp pretzel base, creamy baked filling, and a smooth caramel topping with a subtle savory note.
Browned butter gives the base a deeper, toasted character, while white miso adds complexity to both the cheesecake and its topping.
Ingredients
100g butter, plus extra for greasing
75g pretzels
175g golden caster sugar
750g soft cheese
2 tbsp plain flour
1 tsp vanilla extract
300g dulce de leche
1 tbsp white miso
1 tsp white miso, for the topping
3 eggs
Flaky sea salt, for the topping
Preparation and Cooking Time
Preparation takes about 30 minutes, followed by approximately 1 hour of cooking. Allow additional time for the cheesecake to cool and chill before serving. The recipe makes about 12 slices.
Instructions
1. Heat the oven to 160°C, or 140°C for a fan oven. Grease a 20cm springform cake tin with a little butter and line the base and sides with baking parchment.
2. Melt the butter in a saucepan over medium heat. Continue heating until the foaming subsides and the butter develops a deeper golden-brown appearance with a nutty aroma. Remove it from the heat and allow it to cool slightly.
3. Place the pretzels and 25g of the caster sugar into a food processor. Pour in the browned butter and process until the mixture resembles damp crumbs. If a food processor is unavailable, crush the pretzels inside a sealed bag with a rolling pin before mixing them with the butter and sugar.
4. Tip the mixture into the prepared cake tin. Press it firmly across the bottom to create an even base, then place the tin in the refrigerator while the filling is prepared.
5. Put the soft cheese into a large bowl with the remaining caster sugar, flour, vanilla extract, 3 tablespoons of dulce de leche, and 1 tablespoon of white miso. Beat until the mixture is smooth and evenly combined.
6. Add the eggs one at a time, mixing after each addition. Continue until the filling becomes thick and creamy.
7. Remove the chilled base from the refrigerator and pour the cheesecake mixture over it. Smooth the surface gently before placing the tin in the oven.
8. Bake for about 50 minutes. The cheesecake should look set around the edges while retaining a slight movement in the middle when the tin is gently shaken.
9. Turn off the oven and leave the cheesecake inside for approximately 1 hour. This allows it to cool gradually before chilling.
10. Transfer the cheesecake to the refrigerator and chill thoroughly before serving.
11. For the topping, combine the remaining dulce de leche with 1 teaspoon of white miso and a generous pinch of flaky sea salt. Stir until smooth.
12. Remove the chilled cheesecake from the tin, or leave it on the tin base if preferred. Spoon the topping over the surface and gently spread or swirl it with the back of a spoon.
Building the Pretzel Base
The base provides a useful contrast to the soft filling. Pretzels bring a crisp texture and a mild salty flavor, while the browned butter adds a toasted quality. Crushing the pretzels finely helps the mixture hold together once pressed into the tin. Firm pressure is important at this stage. An uneven or loosely packed base can make the cheesecake harder to slice cleanly later.
Getting the Filling Right
A smooth filling starts with thoroughly softened cheese. Mixing it with the sugar, flour, vanilla, dulce de leche, and miso before adding the eggs helps create an even mixture. The eggs should be incorporated one at a time rather than added all together. Avoid overbaking the cheesecake. The center should retain a small amount of movement when the cake is ready.
Finishing With Miso Caramel
The topping is where the sweet and savory elements come together most clearly. Dulce de leche provides the caramel foundation, while white miso contributes a gentle savory depth. A little flaky sea salt helps sharpen the overall flavor. The topping does not need to cover the cheesecake in a perfectly even layer. Lightly swirling it across the surface creates a simple finish and allows some of the creamy filling to remain visible.
Miso caramel brown butter pretzel cheesecake combines familiar cheesecake elements with a few carefully chosen additions. Taking time to chill the cake properly is just as important as the baking itself, resulting in slices that hold their shape while retaining a smooth, creamy center.
