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Method

1. To make the cheesecake, preheat the oven to 185C/165C Fan/Gas 4½. Line the bottom of a 20cm/8in round cake tin with a circle of baking paper and line the sides with rectangular strips of baking paper, ensuring the tin is fully lined.

2. Place the butter, cream cheese and half of the sugar in a saucepan over a low heat. Stir the ingredients together until they are melted and a smooth batter is formed. Remove the pan from the heat. Add 5 egg yolks to the pan. Mix gently whilst adding the cornflour and flour. Finally, pour in the milk and make sure everything is fully combined. The batter should be smooth and runny. Beat the egg whites, cream of tartar and remaining sugar into stiff peaks in a bowl. Mix a third of the egg white mixture into the batter. Then gently fold in the remaining egg white mixture, taking care not to overmix.

3. Place the cake tin into a deep rectangular baking tin and pour in water until it reaches halfway up the cake tin to create a bain-marie. Pour the batter into the cake tin and bake for 25 minutes. Check that the cheesecake has risen nicely, then crack open the oven door slightly and keep it open for approximately 10 seconds. Lower the oven temperature to about 140C/120C Fan/Gas 1 and bake for an additional 45 minutes. Leave the cheesecake to rest in the oven for about 10 minutes. The cheesecake can be served hot or cooled to room temperature and then served.

4. To make the caramel, put the sugar, golden syrup and 2 tablespoons water in a small saucepan and heat gently, stirring until the sugar has dissolved. Bring to a simmer and cook until it starts to turn a deep amber colour. Meanwhile, melt the butter in another saucepan and whisk in the cream and miso. Whisk the miso cream into the sugar mixture. Simmer for 1–2 minutes until thickened, then remove from the heat and leave to cool slightly. Drizzle the caramel over the cheesecake and serve.