Savory-Sweet Miso Cashew Cheesecake

A unique vegetarian dessert combining creamy cashew cheesecake with a savory twist of white miso and a touch of yuzu zest, baked for a smooth texture and garnished with toasted sesame seeds for crunch.

Servings

Total time

1 hr 30 min

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Steps

1
Preheat oven to 325°F (160°C).
2
Prepare the crust by mixing gluten-free graham cracker crumbs with melted butter until evenly combined. Press the mixture firmly into the base of a 9-inch springform pan to form an even layer. Set aside.
3
Drain soaked cashews and place them into a high-speed blender.
4
Add white miso paste, maple syrup, fresh lemon juice, melted coconut oil, yogurt, vanilla extract, fine sea salt, and yuzu zest into the blender with the cashews.
5
Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.
6
Pour the cashew filling over the prepared crust in the springform pan and smooth the top with a spatula.
7
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
8
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually.
9
Remove from oven and chill the cheesecake in the refrigerator for at least 4 hours or overnight to firm up.
10
Before serving, garnish the cheesecake with toasted black sesame seeds for a nutty crunch and subtle visual contrast.

Tips from the Chef

Soaking the cashews overnight ensures a silky smooth cheesecake texture without graininess.
White miso adds a subtle umami depth that balances the sweetness, creating a unique savory-sweet profile.
If yuzu zest is unavailable, lemon zest can be used but will omit the characteristic citrus fragrance of yuzu.
To toast sesame seeds, place them in a dry skillet over medium heat, stirring frequently until golden and aromatic, about 3-5 minutes.
For a vegan version, ensure the yogurt is plant-based and the butter is replaced with a vegan alternative for the crust.