This golden coloured Stem Ginger Red Miso Cheesecake is a weekend treat, all right! Creamy sweet with a tangy umami coming through with the red miso paste, it’s perfect with a cup of bitter green tea.

Great for impressing guests (when we can have them!) but in the meantime, perhaps one to show off to the neighbours!  Keeps in the fridge for 3-4 days.

Ingredients (Serves 8)

  • 200g digestive biscuits
  • 150g unsalted butter, melted and cooled slightly
  • 115g caster sugar
  • 500g cream cheese
  • 2 1/2 tbsp Organic Red Miso Paste
  • 3 large eggs
  • 50g stem ginger, sliced finely into small matchsticks
  • a little of the stem ginger syrup, to serve


Preheat the oven to 180°C/gas mark 4.

To make the base, pulse the biscuits in a food processor into fine crumbs, then transfer to a medium bowl. Stir in the melted butter and mix until evenly distributed.

Miso Tasty's stem ginger barley miso cheesecake recipe

Press the mixture into a 24cm springform cake tin. Bake for 10 minutes, then remove from the oven and allow to cool.

Reduce the oven temperature to 160°C/gas mark 3.

Next, make the filling. In a large mixing bowl, beat the sugar and cream cheese using a wooden spoon or spatula, scraping down the sides of the bowl frequently, for 3–5 minutes until light and fluffy.

Add the miso slowly, 1 tbsp at a time, until evenly distributed, then beat in each egg separately, then, finally, the stem ginger pieces. Pour on to the base and bake for 1 hour.

Turn off the heat, open the oven door slightly and allow the cheesecake to cool slowly inside, to prevent cracking, for a further hour.

Chill in the refrigerator for at least 4 hours before serving drizzled with stem ginger syrup.

The featured recipe is from Miso Tasty: The Cookbook by Bonnie Chung, published by Pavilion Books.

Photography by Yuki Sugiura.

Food & prop styling by Aya Nishimura.