Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Place <quantity>400<unit>g</unit></quantity> of requeijão and <quantity>400<unit>g</unit></quantity> of cream cheese in a bowl

Whisk until airy and creamy

Add <quantity>350<unit>g</unit></quantity> of sugar and whisk until combine

Add <quantity>200<unit>ml</unit></quantity> of heavy cream and whisk until combined

Add <quantity>6</quantity> eggs and whisk until you get an airy and homogeneous batter

Line a medium baking mold with a double layer of parchment paper

Pour the batter into the lined mold

Bake for 40m until it rises and gets a deep brown color on the top, but is still jiggly

Add <quantity>1<unit>cup</unit></quantity> of sugar to a pan over medium heat. Stir until the sugar caramelizes and turns light brown

Add <quantity>½<unit>tbsp</unit></quantity> of miso and stir to dissolve

Carefully add <quantity>½<unit>cup</unit></quantity> of heavy cream and stir to dissolve the caramel

Add <quantity>2<unit>tbsp</unit></quantity> of butter and stir until all the caramel is combined with the cream. The miso salted caramel is ready

Allow the cheesecake to cool to room temperature

Refrigerate until firm

Remove from the mold and cut a slice

Add the Miso Salted Caramel to taste. The Basque cheesecake with miso caramel is ready

Enjoy!