How do I know the Japanese cheesecake is done?

The top should be deeply burnished and the centre should still have a firm wobble. Bake it on the middle rack at 210°C (410°F) for 40 to 50 minutes, then leave it to cool in the tin, where it keeps setting.

Can I make the miso caramel ahead?

Yes. The miso caramel can be made in advance and gently reheated before serving. When making it, do not stir the sugar and water while they heat, and add the warm cream carefully because it will bubble vigorously.

Can I use apples instead of peaches?

Yes. The recipe works with 6 apples, halved and cored, in place of the peaches. Bake them cut side up with the mirin, sake and maple syrup on the upper rack at 180°C (355°F) until tender.

Why does the cheesecake tin need tall baking paper?

The batter rises a lot as it bakes. Line a 20 to 23cm springform tin with scrunched baking paper standing 5 to 7cm above the rim, and fold the egg whites in gently to keep the air that gives the soufflé texture.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Cooked in the Charlie Charcoal Oven

Japanese Cheesecake with Miso Caramel Peaches

Name: Japanese Cheesecake with Miso Caramel Peaches
Prep time: 30 min
Cook time: 1 h
Yield: 6
Cuisine: Japanese
Ingredients: 7 egg whites and 3 egg yolks; 250g caster sugar; 20g plain flour; 750g cream cheese; 6 peaches or apples, halved and cored; 75ml mirin; 75ml sake; 2 tbsp maple syrup; 30g salted butter, 5g per whole peach, or 2.5g per half; Pinch of sea salt; 250g granulated sugar; 75ml water; 200ml double cream; 50g white miso paste; Sea salt, to taste; 20g Chopped pistachios; 2 tsp Toasted sesame seeds

Light, soufflé-like cheesecake with a deeply burnished top, sake-mirin peaches and salty-sweet miso caramel. Charlie cooks the cheesecake first, then the fruit as the heat drops. A lovely Japanese-inspired dessert with a little more to it than the usual slice of cheesecake.

Kate FortescueLeiths trained chef and nutrition expert

Bake

Prep30 minutes

Cook1 hour

Serves6

DifficultyMedium

Oven temperature210°C (410°F) for the cheesecake, then 180°C (355°F) for the peaches

RackMiddle rack for the cheesecake, upper rack for the peaches

CharcoalAbout half a football of good quality lumpwood charcoal

Method

Setting up Charlie

Light about half a football-sized pile of good quality lumpwood charcoal on the fire grates. Bring the oven to 210°C (410°F) for the cheesecake, using the middle rack for even baking. Once the cheesecake is done, reduce the temperature to 180°C (355°F) and use the top rack for the baked peaches or apples.

Prepare the tin
Line a 20 to 23cm springform cake tin with scrunched baking paper, letting the paper rise 5 to 7cm above the rim so the cheesecake has room to rise.
Make the cheesecake mixture
Whisk the cream cheese, caster sugar, flour and egg yolks until smooth and free of lumps.
Whisk and fold the egg whites
In a clean bowl, whisk the egg whites to medium peaks. Fold them gently into the cream cheese mixture in stages, keeping as much air in the batter as possible.
Bake the cheesecake
Place the tin on the middle rack of Charlie at 210°C (410°F). Bake for 40 to 50 minutes, until the top is deeply burnished and the centre still has a firm wobble. Leave to cool in the tin.
45 min timer
Bake the peaches
Mix the mirin, sake and maple syrup. Put the halved peaches cut-side up in a baking dish, pour over the liquid, then add 2.5g butter and a pinch of sea salt to each half. Reduce Charlie to 180°C (355°F) and bake on the upper rack for about 20 minutes.
20 min timer
Make the miso caramel
Warm the double cream until just below boiling. In a separate pan, heat the granulated sugar and water without stirring until it reaches a deep amber caramel. Carefully add the warm cream, then stir in the white miso and season with a little sea salt.
Serve
Cut the cooled cheesecake into wedges and serve with the baked peaches. Spoon over the miso caramel and finish with chopped pistachios and toasted sesame seeds.

Tips

Line the tin with scrunched baking paper rising well above the rim as the batter expands. Fold the egg whites in gently to preserve as much air as possible for the souffle-like texture. The cheesecake is ready when burnished on top with a firm wobble. It continues setting as it cools. Do not stir the caramel while it heats, and add the warm cream carefully as it will bubble vigorously. The miso caramel can be made ahead and gently reheated before serving.

More recipes

The cook

Kate Fortescue

Leiths trained chef and nutrition expert

Kate Fortescue is a Leiths trained chef and nutrition expert who swapped a successful career as a barrister for her lifelong love of food. Her cooking is all about great seasonal ingredients, good nutrition and making delicious food without unnecessary fuss.

More recipes by Kate Fortescue

Frequently asked questions

How do I know the Japanese cheesecake is done?

The top should be deeply burnished and the centre should still have a firm wobble. Bake it on the middle rack at 210°C (410°F) for 40 to 50 minutes, then leave it to cool in the tin, where it keeps setting.
Can I make the miso caramel ahead?

Yes. The miso caramel can be made in advance and gently reheated before serving. When making it, do not stir the sugar and water while they heat, and add the warm cream carefully because it will bubble vigorously.
Can I use apples instead of peaches?

Yes. The recipe works with 6 apples, halved and cored, in place of the peaches. Bake them cut side up with the mirin, sake and maple syrup on the upper rack at 180°C (355°F) until tender.
Why does the cheesecake tin need tall baking paper?

The batter rises a lot as it bakes. Line a 20 to 23cm springform tin with scrunched baking paper standing 5 to 7cm above the rim, and fold the egg whites in gently to keep the air that gives the soufflé texture.