maple yogurt Basque burnt cheesecake
- 900g cream cheese, chopped and softened
- 1¼ cup (275g) caster (superfine) sugar
- 4 large eggs
- 1½ cups (375g) Farmers Union Greek Style Natural Yogurt+
- ⅓ cup (80ml) pure maple syrup
- 1 teaspoon vanilla bean paste
- 1½ tablespoons plain (all-purpose) flour or rice flour
- Heat the oven to 220°C (425°F). Line a 22cm (8½ inch) round springform cake tin or a 22cm (8½ inch) skillet with 3 large pieces of overlapping non-stick baking paper, ensuring paper comes above rim++.
- Place the cream cheese and sugar in the bowl of an electric mixer. Using the whisk attachment, beat until smooth and soft peaks form. Add eggs one at a time, beating after each addition, until combined.
- Add the yogurt, maple and vanilla and beat until just combined. Sift in the flour and beat on a low speed, until thick.
- Pour into the prepared tin and bake for 15 minutes, then rotate and bake for a further 10–15 minutes. The cheesecake should rise up like a soufflé and caramelise, almost burning on the top, but still have an extreme wiggle in the middle.
- Once out of the oven, leave to cool for 1 hour (the cheesecake will sink a bit), then refrigerate until chilled. Serves 10–12
+ We prefer to use a thick quality yogurt like Farmers Union Greek Style Natural Yogurt.
++ The triple layer of baking paper that extends high above the tin protects the sides from overcooking.
Photography: William Meppem
© DONNA HAY GROUP
