On the SmartLid™, move slider to AIR FRY/HOB mode, select the AIR FRY function and preheat at 190°C for 15 minutes. Prepare a 6-inch springform pan with parchment paper.
Use a stand mixer to beat cream cheese and caster sugar on low speed for about a minute until sugar is completely dissolved. Add the whole egg and beat on low speed to mix everything well before adding egg yolk. Add heavy cream, lemon juice, miso paste and salt to cream cheese mixture. Beat on low speed for about 15 seconds until combined. Sprinkle flour over cream cheese mixture and beat again on low speed for about 20 seconds until just combined.
Place a fine mesh strainer over a liquid measuring cup. Working in batches, pour cheese cream mixture through strainer, pressing and scraping bottom of strainer with a rubber spatula until most of the mixture has strained through. Pour strained mixture into prepared cake pan.
Remove basket from preheated SmartLid™; carefully lower cheesecake in pan into basket. Place basket back and cook at 190°C for 28 minutes. Continue cooking if center is jiggly until the top is dark brown and retains its shape.
Let cheesecake cool for 1 hour, then refrigerate for at least 4 hours. Remove from pan, drizzle with honey, and serve.
