The toasty, salty-sweet, and slightly funky miso works its umami magic on the three kinds of fresh cheese in this no-bake cheesecake. If you like salted caramel ice cream, you will love this.
Smash the digestive biscuits into crumbs. It is easiest to put them into a plastic bag and smash them with a heavy object. Alternatively, use a food processor. (The former is more satisfying!)
Melt the butter.
Add the digestive biscuit crumbs and lime zest to a bowl and pour in the melted butter.
Stir until the mixture is a paste like consistency suitable for molding into the base of the spring-form pan.
Add the biscuit mix to the base of the spring-form pan and press to get an even 5mm thickness across the base.
Filling
In a small microwave-proof bowl, dissolve the agar agar in the sake by sprinkling it on the sake and letting it sit for 5 minutes. Then stir it in and microwave for 20 seconds. Set aside to cool.
Use an electric hand beater to beat together the sugar, cream cheese, mascarpone, and ricotta until smooth. Beating it by hand is possible, but be prepared to exercise your arm muscles.
Add the sake with disolved agar agar, lime juice and zest, and miso. Continue beating until light and fluffy.
Pour into the spring-form pan on top of the digestive biscuit base.
Cover with plastic-wrap and refrigerate for at least 4 hours.
Topping
Using a blender, blend together the peaches and sake.
Serving
Carefully remove the spring-form pan side piece.
Cut the cheesecake into 8 to 10 pieces
Serve a slice of cheesecake with a drizzle of peach sake topping.