Miso Caramel Coconut Cheesecake

Ingredients:

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup margarine
  • 1/4 cup granulated sugar
  1. Combine crumbs, melted margarine and sugar into a bowl; mix well
  2. Press into bottom of a greased 10-inch springform pan

Filling:

  • 1 (12.3 oz.) pkg. drained silken tofu
  • 1 1/2 ( 8oz.) pkg. softened cream cheese
  • 1 cup granulated sugar
  • 2 Tbsp. all-purpose flour
  • 1 tsp. vanilla extract
  • 3 eggs
  • 2 tsp. white miso paste
  1. Combine tofu, cream cheese, sugar, flour, vanilla, eggs and miso into a food processor and blend until smooth
  2. Pour filling into springform pan and bake at 350F for 50 minutes until center is set*
  3. Let cool for 1 hour and then refrigerate
  4. Once fully cooled, remove from springform pan and top with topping

Topping:

  • 2 cups toasted coconut
  • 1/4 cup premade caramel
  • 2 tsp. white miso paste
  1. Toast 2 cups of coconut at 325F for 10 minutes, checking often
  2. Warm 1/4 cup of store-bought caramel in a saucepan with 2 tsp. of white miso paste
  3. Pour caramel and coconut on cheesecake

Makes 12 servings

*The cheesecake will be done when the outer edges are set and puffed, but the inner 2-3 inches still jiggle slightly like Jell-O

How to Test:

The Shake Test – Gently nudge the side of your baking pan using oven mits, the center should wobble as a single mass, not ripple like liquid or splash around

The Tap Test: Tap the side of the pan lightly with a wooden spoon. If the entire surface moves together smoothly and looks dull rather than shiny, it is ready

Nutritional information per serving: one serving

Calories 450; Total Fat 27 g (Sat. Fat 14 g); Sodium 420 mg; Carbohydrates 48 g; Fiber 3 g; Total Sugars 32 g; Protein 7 g