Miso Cheesecake Recipe

Preheat oven to 325°F (163°C). Prepare a 9-inch (23cm) springform pan by wrapping the outside bottom and sides with a double layer of heavy-duty foil to protect from water (for a water bath). Lightly grease the interior and line the bottom with parchment.

Combine the graham cracker crumbs, granulated sugar and salt in a medium bowl. Pour in the melted butter and stir until all crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or the back of a spoon. Refrigerate while you prepare the filling, about 15 minutes, or bake for 8 minutes for a firmer crust. If baking, cool slightly before filling.

Reduce oven to 300°F (150°C). Place a kettle of hot water nearby for the water bath.

Soften and Whip Cream Cheese

In a large mixing bowl or stand mixer fitted with the paddle, beat the room-temperature cream cheese on medium-low until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl.

Add the granulated sugar and continue beating on medium speed until incorporated and smooth, about 1–2 minutes. Scrape down the bowl again.

Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition; do not overbeat (mix just until combined).

In a small bowl, whisk the white miso paste with a tablespoon of the heavy cream (or sour cream) to loosen it, then add it to the batter along with the sour cream, remaining heavy cream, vanilla, flour (or cornstarch), and lemon zest if using. Mix on low speed until completely combined and silky, about 30–45 seconds. Scrape down the bowl and finish mixing by hand with a spatula to avoid incorporating extra air.

Pour the filling into the prepared crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.

Place the springform pan into a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the side of the springform (water bath).

Bake at 300°F (150°C) for 50–70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken (it will finish setting as it cools). Rotate the pan halfway through baking for even color if your oven has hot spots.

Turn off the oven, crack the oven door, and let the cheesecake cool inside for 30–45 minutes to minimize cracking. Remove from the oven, lift from the water bath, and cool completely on a wire rack.

Once cooled to room temperature, refrigerate the cheesecake (uncovered) for at least 4 hours and preferably overnight to fully set and develop flavor.

Chop the white chocolate finely and place in a heatproof bowl. Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles at edges), then remove from heat.

Pour about one-third of the hot cream over the white chocolate and let sit 1 minute to soften. Gently stir in concentric circles until the chocolate is mostly melted and smooth. Add the remaining cream and stir until fully incorporated and glossy.

Whisk the white miso paste with the room-temperature butter and corn syrup until smooth, then stir into the white chocolate mixture until homogeneous and shiny. If needed, warm the bowl briefly over a double boiler while stirring to fully combine, but do not overheat.

Pass the ganache through a fine mesh sieve into a clean bowl to remove any unmelted bits. Cover the surface with plastic wrap and refrigerate until thickened but still pourable—about 2–4 hours. Stir gently before use to achieve a silky texture.

When ready to finish the cheesecake, remove the cake from the springform and place it on a serving plate. Pour the chilled-but-pourable miso namelaka over the top and tilt the cake to spread, or use an offset spatula to create a smooth top. Leave a little namelaka to drip down the sides if desired.

Scatter toasted sesame seeds and sliced strawberries (or candied yuzu) over the top. Sprinkle a few flakes of sea salt to enhance the miso-sweet balance.

Chill the finished cheesecake for at least 30 minutes to allow the namelaka to set slightly. Slice with a hot, dry knife (wipe between cuts) into 10–12 slices.

Serve chilled or at cool room temperature. Leftovers keep well, covered, in the refrigerator for up to 4 days.