Yuzu-Miso Caramel New York Cheesecake

• 1 1/2 cup graham cracker crumbs, fine
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 680 g full-fat cream cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream, full-fat
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp lemon zest, finely grated
• 1/4 tsp kosher salt
• 1 cup granulated sugar, for caramel
• 1/4 cup water
• 1/2 cup heavy cream, warmed
• 2 tbsp white miso paste
• 2 tbsp yuzu juice
• 2 tbsp unsalted butter, cubed, for caramel

1. 1

   Heat oven to 175°C. Combine graham crumbs, melted butter, and 2 tablespoons sugar; press firmly into the base and halfway up the sides of a 23 cm springform pan. Bake 10 minutes until set and fragrant, then cool completely.

2. 2

   Reduce oven to 150°C. In a stand mixer with the paddle, beat cream cheese at medium-low until completely smooth — any lumps here will remain in the finished cake, so scrape the bowl twice and take the full 2 minutes. Add sugar and salt gradually, then sour cream, zest, and vanilla, mixing only until incorporated.

3. 3

   Add eggs one at a time on low speed, stopping the mixer the moment each egg disappears — over-mixing incorporates air that expands and cracks the surface during baking. Pour the batter over the cooled crust and smooth the top.

4. 4

   Wrap the outside of the springform pan tightly in three layers of heavy-duty aluminum foil, ensuring no gaps where water could seep in. Set the wrapped pan inside a larger roasting pan. Pour boiling water into the roasting pan to come halfway up the sides — this water bath regulates temperature so the edges never exceed the center, which is what causes the classic crack. Bake at 150°C for 70 minutes; the target is an internal temperature of 72°C, at which point the edges are set and the center still jiggles about 5 cm in diameter.

5. 5

   Turn the oven off, crack the door, and leave the cake inside for 1 hour — this slow cooling prevents thermal shock contraction that tears the surface. Then transfer to a rack and cool to room temperature before refrigerating, uncovered, for at least 8 hours. A warm cheesecake will weep under glaze and compromise the set.

6. 6

   For the caramel, combine sugar and water in a light-colored saucepan over medium heat. Do not stir — swirl the pan gently. Cook until the syrup reaches 170°C on a thermometer and turns deep amber. If you smell burnt sugar before hitting temperature, you've gone too far; start over, because bitter caramel can't be fixed.

7. 7

   Remove from heat and add warm cream in a slow stream, whisking — it will steam and seize violently, then smooth out. Whisk in butter, then miso paste until fully dissolved. Off the heat, stir in yuzu juice last; adding it while the caramel is above 80°C will flash off the volatile aromatics you want to preserve.

8. 8

   Pour the glaze over the chilled cheesecake, tilting gently so it flows to the edges and pools. Some will drip over the side — that is correct. Refrigerate 20 minutes to set the glaze, then slice with a knife dipped in hot water and wiped clean between each cut for a clean face.

9. 9

   Serve at 10°C — straight from the fridge the texture is too tight and the miso reads flat; ten minutes at room temperature opens it up.

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