Heat the oven to 160C/140C fan/gas 3. Butter a 20cm springform cake tin and line the base and sides with baking parchment. Heat the butter in a pan until it stops foaming and turns a nutty brown, then take it off the heat and leave to cool a little. Tip the pretzels and 25g of the sugar into a food processor, add the brown butter and blitz until you have a mixture that looks like wet sand. (Alternatively, bash the pretzels in a bag with a rolling pin and stir in the butter.) Press the mixture firmly into the base of the tin, then chill.

Scrape the soft cheese into a large bowl with the remaining sugar, the flour, vanilla extract, 3 tbsp of the dulce de leche and 1 tbsp miso. Beat until completely smooth. Beat in the eggs, one at a time, until you have a thick custardy mixture. Pour this over the pretzel base and bake for 50 mins or until there is just a slight wobble in the centre. Turn off the oven and leave the cake in the oven to cool for an hour, then chill until needed.

When you’re ready to serve, loosen the cheesecake from the tin and remove the base, or serve directly from the tin base. Stir the remaining dulce de leche sauce with 1 tsp miso and a large pinch of flaky sea salt, then spoon this over the cheesecake, swirling it with the back of a spoon. Will keep at room temperature for a couple of hours and chilled for up to three days.