Togarashi Cheesecake gets its name from a special blend of Japanese spices. The unfamiliar name may make you go hmmm, but the harmonious flavors will make you go yummm!
History of Cheesecake
Togarashi cheesecake was invented circa 2012 by chef Ed Lee, but it’s predecessor originated in Greece over 4000 years ago. The first recipe was recorded in 230 A.D. and after Roman conquest, began to spread throughout the world. Each culture modified and added their touch, reaching U.S. shores in the 19th century where New York style cheesecake was born.
Let’s Make Togarashi Cheesecake
Pre-heat the oven to 350. Combine the butter and crushed graham cracker until it is evenly mixed and all the graham cracker is moist.
Press into the bottom of a square springform pan to form an evenly thick crust. Bake at 350 for about 10 minutes until golden brown and crisp. Let it cool completely.
Carefully wrap the pan in aluminum foil or an extra large baking bag to prevent leakage in the water bath.
Reduce the oven temp to 325. Use an electric mixer to combine the goat cheese, cream cheese and buttermilk until smooth and fluffy on low speed. Gradually and slowly beat in the sugar, then add the eggs one at a time until incorporated. Add the lemon juice, zest and 1/2 tsp of togarashi spice, continue to mix until smooth, about 4-5 minutes. Don’t over-beat it! If you introduce too much air it will puff and crack while baking. Pour the filling in the pan and sprinkle the remaining togarashi spice over the top.
Place the aluminum foil wrapped pan inside a large roasting pan and pour enough hot water into the pan to come 1/3 of the way up the sides. Bake for 1 hour and 10 minutes, OR, until the top has turned a light brown. The cake should be only slightly puffy when done. Remove the cake pan from the water bath, cool on a rack for 1-1/2 hours, then chill in the refrigerator for 4 hours.
Use a dull knife to cut around the sides of the pan, then release and carefully remove the spring-form sides. Use a thin metal spatula to slide under the cake and separate it from the bottom. Slide the cheesecake onto a serving platter.
Moisten a knife with hot water, dry and slice the cake into individual pieces, then garnish with pineapple chutney and drizzle with miso caramel Print
Togarashi Cheesecake
Delicious goat cheesecake with togarashi spice and miso caramel sauce
- Yield: 8-10 Slices 1x
Ingredients
- 2 cups graham cracker crumbs
- 2–1/2 TBL sugar
- 5 TBL melted butter
- 14 oz goat cheese
- 6 oz cream cheese
- 1/2 cup buttermilk
- 4 eggs
- 1/2 cup + 2 TBL sugar
- Juice and zest of 1 lemon
- 1 tsp bourbon smoked Togarashi spice – divided
Instructions
- Preheat the oven to 350
- Crush the graham crackers and mix 2-1/2 TBL sugar and melted butter with a fork until evenly moistened and press the mixture into the bottom of a 9″spring-form pan. Bake until golden brown and crisp, about 10 minutes, then cool completely
- After it cools, wrap the bottom of the pan extending up the sides with over-size aluminum foil or an extra large baking bag to prevent leakage when placed into a water-bath
- Reduce the oven temp to 325
- Mix the goat cheese, cream cheese and buttermilk until smooth and fluffy on low in an electric mixer. Gradually and slowly beat in the sugar, then add the eggs one at a time until incorporated.
- Add the lemon juice, zest and 1/2 tsp of togarashi spice, continue to mix until smooth, about 4-5 minutes total. Don’t over-beat it! If you introduce too much air it will puff and crack
- Pour the filling into the pan and sprinkle with the remaining togarashi spice
- Place the aluminum foil wrapped pan inside a large roasting pan and pour enough hot water into the pan to come 1/3 of the way up the sides
- Bake for 1 hour and 10 minutes, OR, until the top has turned a light brown. The cake should be only slightly puffy when done
- Remove the cake pan from the water bath and cool on a rack for 1-1/2 hours, then chill in the refrigerator for 4 hours
- Cut around the sides of the pan, release and remove the spring-form sides, then use a thin metal spatula to slide under the cake and separate it from the bottom
- Slide the cheesecake onto a serving platter, moisten a knife with hot water, dry it and slice the cake into individual pieces
- Garnish with pineapple chutney and drizzle with miso caramel
Grilled Pineapple Chutney
Grilled pineapple marinated in dark rum, lime juice and dark brown sugar
- Yield: 1-1/2 cups 1x
Ingredients
- 1 fresh pineapple
- 1/4 cup fresh lime juice
- 3 TBL packed dark brown sugar
- 1 TBL dark rum
Instructions
- Cut off the top, bottom and slice off the sides, including the “eyes of the pineapple and slice into 1/2” rounds
- Use an outdoor grill on highest heat and grill the rounds 6-10 minutes per side, until blackened
- Remove and cool briefly, then cut out the core from each slice and discard
- Cut into 1/8″-1/4″ pieces
- Whisk together the brown sugar, lime juice and rum in a bowl
- Add the pineapple and mix gently to coat all the pineapple with the sugar mixture
- Cover and chill until ready to use
Miso Caramel Sauce
Homemade caramel with heavy cream and miso
- Yield: 1-1/4 cups 1x
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 2 TBL unsalted butter – room temp
- 1/2 cup heavy cream – room temp
- 1 TBL light miso paste – room temp
Instructions
- Fill a small bowl with ice water
- Spread the sugar evenly over the bottom of a 10″ heavy saucepan, then add 1/4 cup of water to the sugar and wait until it is saturated evenly and there is no dry sugar left
- Heat on medium high and stir gently until sugar is dissolved, then use a pastry brush dipped in the ice water to wash down the sides of the pan to remove any sugar crystals
- Gently boil the sugar mixture without stirring. You may gently swirl the pan occasionally (once per minute). Continue until the water has boiled off and the sugar caramelizes and turns golden brown – about 7-8 minutes.
- Immediately remove from heat to avoid burning the caramel. It will continue to cook.
- Cool for 2 minutes. Whisk in the butter, then the cream, and finally the miso paste and whisk vigorously until it is completely smooth
- Transfer to a bowl, cover and chill until ready to use.
Notes
Warning! Excess agitation causes sugar to re-crystallize. Don’t stir it and always wash down the sides of the pan or your caramel might turn to concrete when it cools!
Warning! Do not overcook, because caramel will go from perfect to burnt in seconds.