Press the mixture into a 24cm springform cake tin. Bake for 10 minutes, then remove from the oven and allow to cool.
Reduce the oven temperature to 160°C/gas mark 3.
Next, make the filling. In a large mixing bowl, beat the sugar and cream cheese using a wooden spoon or spatula, scraping down the sides of the bowl frequently, for 3–5 minutes until light and fluffy.
Add the miso slowly, 1 tbsp at a time, until evenly distributed, then beat in each egg separately, then, finally, the stem ginger pieces. Pour on to the base and bake for 1 hour.
Turn off the heat, open the oven door slightly and allow the cheesecake to cool slowly inside, to prevent cracking, for a further hour.
Chill in the refrigerator for at least 4 hours before serving drizzled with stem ginger syrup.
The featured recipe is from Miso Tasty: The Cookbook by Bonnie Chung, published by Pavilion Books.
Photography by Yuki Sugiura.
Food & prop styling by Aya Nishimura.