Description
A fusion dessert featuring a buttery graham cracker crust, tangy lemon cheesecake filling, and a savory-sweet miso caramel drizzle.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup white miso paste
- 1/2 cup heavy cream
- 1/2 cup light brown sugar
- 4 tablespoons unsalted butter
- 1/2 teaspoon sea salt
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the pan. Bake for 10 minutes, then cool.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then lemon juice, zest, and vanilla. Pour over crust.
- Bake for 30-35 minutes until set. Cool completely, then refrigerate for 4 hours.
- For caramel, combine miso, cream, brown sugar, and butter in a saucepan. Simmer for 5 minutes, stirring. Remove, add salt, and cool slightly.
- Drizzle caramel over chilled bars. Slice and serve.
Notes
You can customize the seasonings to taste.