Miso Caramel Yogurt with Biscoff
Light, airy, and impossibly delicate, this Japanese cheesecake rises to the occasion! For that extra Anolon flair, this recipe takes a turn with a silky miso caramel that adds depth, balance, and just the right touch of intrigue. Every detail matters, and even a viral recipe deserves a more refined finish.
Light, airy, and impossibly delicate, this Japanese cheesecake rises to the occasion! For that extra Anolon flair, this recipe takes a turn with a silky miso caramel that adds depth, balance, and just the right touch of intrigue. Every detail matters, and even a viral recipe deserves a more refined finish.
Ingredients
1/2 cup plain Greek yogurt (2% or full fat recommended)
2 Biscoff cookies, broken into quarters
Miso caramel
1/2 cup fine granulated sugar
1/4 cup light corn syrup
1/4 cup water
1 tsp white miso paste
Directions
- Build the base: Fill a martini glass with the Greek yogurt. Tuck the Biscoff cookie pieces into the yogurt so they are fully submerged. Place in the refrigerator to chill.
- Make the caramel: In a small saucepan, combine the sugar and water and cook over medium heat until dissolved. Add the corn syrup and let simmer on medium heat until golden brown, about 6–8 minutes. Remove from heat and whisk in the miso paste until fully dissolved.
- Assemble: Pour the hot caramel directly over the chilled yogurt. Return to the refrigerator and chill for at least 4 hours, preferably overnight, until set.
- Serve chilled.
