Pic of White chocolate, miso & finger lime cheesecake

White chocolate, miso & finger lime cheesecake

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White chocolate, miso & finger lime cheesecake

Pudding & Cake Serves 6 2h 40 min
Finger limes are unlike any citrus you've eaten before. Cut open these unprepossessing green fingers, and squeeze - out will pour a heap of tiny, tangy jewels. Sometimes described as 'lime caviar', these little pearls burst in the mouth. Used as a garnish, they add an exciting element to this unusual dessert. Miso and white chocolate may sound like an odd combination, but miso’s umami flavour lends itself beautifully to the sweetness of chocolate, in the same way that sweet and salty combinations work so well. This cheesecake is perfect for a special occasion and is sure to surprise your guests.

Cook's notes

This cheesecake can be made up to 2 days in advance, or on the day, but requires at least 2 hours in the fridge to set.


  • 300g digestive biscuits
  • 150g unsalted butter
  • 350g white chocolate buttons, or white chocolate, broken into small pieces
  • 40g white miso paste
  • 250g cream cheese
  • 250g mascarpone
  • 250ml double cream
  • 6 finger limes
Image of White chocolate, miso & finger lime cheesecake


Prep time: 2h 40 min
  • Step 1

    Line a 9-inch springform cake tin with baking parchment. In a food processor, blitz the biscuits and the butter together. Press the mixture firmly into the cake tin and refrigerate for 30 mins.
  • Step 2

    Melt the white chocolate in a bowl above a pan of boiling water on the hob (make sure the bowl is big enough to sit on top of the pan, to avoid water spitting into the bowl of chocolate) and then stir in the miso paste. Turn off the heat and set aside to cool a little.
  • Step 3

    In a mixing bowl, whisk together the mascarpone and cream cheese. In a separate bowl, whisk the double cream until it starts to hold its shape.
  • Step 4

    Gently fold the cream into the cream cheese mixture and then fold in the chocolate and miso mixture. Pour over the biscuit base and level the top using a spatula or knife. Refrigerate for at least 2 hours.
  • Step 5

    Cut the finger limes in half, then carefully remove the insides by squeezing out the tangy jewels.
  • Step 6

    Slice the cheesecake into 6 or 8 pieces. Plate up and finish each slice with a dollop of finger lime jewels as a garnish.

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