Yuzu cheesecake with an Oreo and miso base

Name: Yuzu cheesecake with an Oreo and miso base
Ingredients: 20 g Miso powder (dry miso and grind to powder); 1 l Debic Cheesecake; 300 g Oreo cookies, without filling; 75 g Butter; 50 ml Yuzu juice; 10 g Yuzu zest; 50 g Caramel sauce; 50 g Ground Oreo crumbs; 110 g Sugar; 60 g Yuzu juice; 30 g Flour; 60 g Campina butter, unsalted

The fresh taste of yuzu gives a special twist, while the savory depth of miso adds a surprising umami dimension.This recipe is a refined version of the classic cold cheesecake. Recipe for 2 small cakes.

Ingredients

20gMiso powder (dry miso and grind to powder)

1lDebic Cheesecake

300gOreo cookies, without filling

75gButter

50mlYuzu juice

10gYuzu zest

50gCaramel sauce

50gGround Oreo crumbs

110gSugar

60gYuzu juice

30gFlour

60gCampina butter, unsalted

Preparation

Line 2 tart rings of 14 cm x 5 cm with 5 cm acetate foil and place them on a baking tray with a silicone baking mat.
Finely grind the Oreo cookies and mix with the miso powder.
Melt the butter. Mix the melted butter with the finely ground cookies, and divide among the rings.
Press down well using a spoon or tonic muddler.