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Festive Miso Cranberry-Champagne Cheesecake

Creamy classic cheesecake elevated with umami miso, tangy cranberries, and sparkling champagne for a celebratory New Year's treat.

Total: 6 hours 30 minutes
Difficulty: Medium
Serves: 12
winter holiday cheesecake miso New Year's Day festive whipping multi-step

What Makes This Special

This cheesecake is a show-stopping centerpiece for any New Year’s celebration, blending the creamy comfort of a classic cheesecake with the rich umami of white miso and the festive brightness of cranberries simmered in champagne. The miso doesn’t just add depth: it lends an elegant, unexpected savoriness that perfectly balances winter’s tart cranberries and the light, airy whipped cream topping. The sparkling wine reduction and gold flecks give this dessert a true celebratory flair, while every component is crafted for memorable flavor and texture.

Ingredients

Each ingredient here plays a role in creating balance, flavor, and celebration. Miso enriches the cheesecake with umami and complexity; cranberries and champagne provide festive color and zing; the digestive base adds crunch; and careful whipping ensures a light, luscious filling.

For the Biscuit Base

  • 200g digestive biscuits: Buttery, slightly sweet base.
  • 80g unsalted butter, melted: Binds and flavors the base.

For the Miso Cheesecake Filling

  • 750g cream cheese (full-fat), room temperature: Rich, tangy foundation.
  • 180g caster sugar: Sweetens and smooths.
  • 120g sour cream, room temperature: Softness and tang.
  • 120ml double cream: Adds silkiness.
  • 3 large eggs (about 165g), room temperature: Sets the custard.
  • 2 tbsp (30g) white miso paste: Signature umami, subtle savoriness.
  • 1 tsp vanilla bean paste: Aroma and warmth.
  • 1 tbsp (10g) plain flour: Helps set.
  • Pinch fine sea salt: Enhances flavors.

For the Cranberry-Champagne Compote

  • 200g fresh or frozen cranberries: Tart, rich color.
  • 60g caster sugar: Balances tartness.
  • 100ml champagne or dry sparkling wine: Festive sparkle.
  • 2 tbsp water: Moisture.
  • 1 tsp cornflour: Thickens compote.

For Whipped Topping & Decoration

  • 100ml double cream: Airy finish.
  • 20g icing sugar: Sweeten and stabilize.
  • Edible gold leaf or sparkling sugar (optional): Festive garnish.

Instructions

Step 1: Prepare the Biscuit Base

  1. Heat oven to 170°C (fan 150°C). Line the base of a 23cm springform pan with parchment.
  2. Blitz biscuits to fine crumbs in a food processor (or crush in a bag with a rolling pin). Add melted butter and pulse/mix until evenly combined.
  3. Press mixture firmly into the pan base, using a glass to compact. Bake 10 minutes, then cool.

Why? Baking the base ensures it stays crisp beneath the creamy filling.

Step 2: Make the Cranberry-Champagne Compote

  1. Combine cranberries, sugar, champagne, and water in a saucepan. Simmer over medium heat until berries pop and mixture thickens (8-10 min).
  2. Mix cornflour with 1 tbsp cold water, stir in, and simmer 1 min more.
  3. Pass half the compote through a fine sieve (for a smooth sauce); keep the rest chunky. Reserve for topping and swirls.

Why? This provides both a jewel-toned sauce and texture contrast.

Step 3: Prepare the Miso Cheesecake Filling

  1. Beat cream cheese, sugar, and white miso in a large bowl with an electric mixer on low until smooth and combined—do not over-beat.
  2. Add sour cream, double cream, vanilla, and flour. Mix until just incorporated.
  3. Lightly beat eggs in a separate bowl. Add to the cream cheese mixture, mixing on low until fully combined.

Whipping technique: Use the paddle/low speed to avoid over-aerating, which can cause cracks, but mix until the batter is creamy and just silky.

Step 4: Assemble and Marble

  1. Pour half the cheesecake batter onto the cooled base. Dollop half the chunky compote in spoonfuls over the batter. Top with remaining batter. Spoon on 3-4 tbsp of the smooth compote and swirl lightly with a skewer for a marbled effect.

Why? The marbling adds visual celebration and distributes the cranberry flavor.

Step 5: Bake in a Water Bath

  1. Wrap pan base tightly with foil. Place on a baking tray.
  2. Pour hot water into the tray to come halfway up the sides of the pan.
  3. Bake at 150°C (fan 130°C) for 60-70 minutes—edges set, center still wobbly.
  4. Turn oven off. Leave cheesecake inside, door ajar, 1 hour.

Why? Gentle baking and gradual cooling prevent cracks and ensure a creamy texture.

Step 6: Chill and Whip

  1. Cool cheesecake to room temperature, then chill at least 4 hours (preferably overnight).
  2. Just before serving, whip 100ml double cream with 20g icing sugar to medium-soft peaks (see tip below).

Whipping technique tip: Start slow, increasing speed as cream thickens. Stop at soft, pillowy peaks for the airiest finish.

Step 7: Decorate and Serve

  1. Spread or pipe whipped cream around the edge. Spoon or drizzle reserved compote on top.
  2. Scatter with edible gold leaf or sparkling sugar for a celebratory finish.

Pro Tips

  • Room Temperature Matters: Ensure all dairy and eggs are at room temperature for the smoothest filling and best emulsion.
  • Master Whipped Cream: Chill bowl and whisk before whipping for the fluffiest cream. Watch carefully and stop at soft peaks for a cloud-like texture.
  • Water Bath Wisdom: Wrap the pan very tightly with foil to prevent water seepage and soggy crust.

Troubleshooting

Cheesecake cracked? Over-whipping or too-high baking temp are common culprits. Next time, mix gently and bake low and slow. Cracks can be hidden beneath the festive cream topping!

Soggy base? Ensure the foil wrap is tight and the base baked and cooled before filling. If using frozen berries, drain excess liquid from compote.

Variations

  • Matcha Miso: Add 2 tsp matcha powder to the filling for a vibrant, earthy twist.
  • Citrus Burst: Swirl in orange marmalade with the cranberry compote for extra zest.
  • Mini Cheesecakes: Divide among muffin tins with paper liners for single-serve party treats—reduce bake time to 30-35 minutes.

Storage

Store the cheesecake (undecorated) well-wrapped in the fridge for up to 4 days. Add whipped cream and compote just before serving. Compote and cream can be made up to 1 day ahead. Cheesecake freezes well (without cream/compote) for up to 1 month—thaw overnight in the fridge.

This recipe is designed to impress and delight, with every element—texture, color, and flavor—echoing the joyful energy of New Year’s celebrations. Enjoy making, sharing, and savoring every festive bite!