Togarashi Cheesecake

Togarashi Cheesecake will surprise you with its distinctive flavor, born from a fragrant blend of Japanese spices that balance heat, citrus, and umami. Cheesecake may be one of the world’s most beloved desserts, but few versions can stop you in your tracks quite like this one. At first glance, the unfamiliar name might raise an eyebrow, but one bite—paired with silky miso caramel and a jewel-toned blackened pineapple chutney—will leave you enchanted. It’s cheesecake with a daring twist, both comforting and adventurous in the same forkful.

A Brief History of Cheesecake

Cheesecake’s story begins more than 4,000 years ago in ancient Greece, where it was served as a simple mixture of cheese, honey, and wheat. The first written recipe appeared in 230 A.D., and after the Roman conquest, this sweet creation spread throughout Europe and beyond, evolving with each culture it touched. By the 19th century, it had crossed the Atlantic and settled in the United States, where New York claimed it as its own—smooth, rich, and timeless.

But traditions are made to be reimagined.

Reinventing Tradition

This is no ordinary New York–style cheesecake. In place of the expected cream cheese base, tangy goat cheese and buttermilk create a luscious, slightly tart canvas. Onto this, the togarashi spice blend layers in warmth, brightness, and depth. Finally, the miso caramel and pineapple chutney crown each slice, adding both savory complexity and tropical vibrance. The result is a dessert that challenges expectations while honoring cheesecake’s rich heritage—bold, refined, and absolutely irresistible.

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 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 springform pan inside a large baking bag and then into the large roasting pan. 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

Grilled Pineapple Chutney

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Grilled pineapple marinated in dark rum, lime juice and dark brown sugar

• Author: TJ
• Yield: 1-1/2 cups 1x

Ingredients

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• 1 fresh pineapple
• 1/4 cup fresh lime juice
• 3 TBL packed dark brown sugar
• 1 TBL dark rum

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Instructions

1. Cut off the top, bottom and slice off the sides, including the “eyes of the pineapple and slice into 1/2” rounds
2. Use an outdoor grill on highest heat and grill the rounds 6-10 minutes per side, until blackened
3. Remove and cool briefly, then cut out the core from each slice and discard
4. Cut into 1/8″-1/4″ pieces
5. Whisk together the brown sugar, lime juice and rum in a bowl
6. Add the pineapple and mix gently to coat all the pineapple with the sugar mixture
7. Cover and chill until ready to use

Miso Caramel Sauce

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Homemade caramel with heavy cream and miso

• Author: TJ
• Yield: 1-1/4 cups 1x

Ingredients

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• 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

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Instructions

1. Fill a small bowl with ice water
2. 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
3. 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
4. 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.
5. Immediately remove from heat to avoid burning the caramel. It will continue to cook.
6. Cool for 2 minutes. Whisk in the butter, then the cream, and finally the miso paste and whisk vigorously until it is completely smooth
7. 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.