Maple Basque Cheesecake

Ingredients

• 900g Cream Cheese, chopped and softened
• 1¼ cup Caster Sugar
• 4 Large Eggs
• 1½ cups Greek Style Natural Yoghurt
• ⅓ cup pure Maple Syrup
• 1 teaspoon Vanilla Bean Paste
• 1½ tablespoons Plain Flour

Method

1. Preheat the oven to 220°C. Prepare a 22cm round springform cake tin or a 22cm skillet by lining it with three large overlapping sheets of non-stick baking paper, ensuring the paper extends above the rim of the tin.
2. With a large bowl and an electric mixer, combine the cream cheese and sugar until smooth and soft peaks form. Add the eggs one at a time, beating well after each addition, until fully incorporated.
3. Incorporate the yoghurt, maple syrup, and vanilla, mixing until just blended. Gradually add and blend in the sifted flour until the mixture thickens.
4. Pour the mixture into the prepared tin and bake for 15 minutes. Then, rotate the tin and bake for an additional 10–15 minutes. The cheesecake should rise like a soufflé and develop a caramelized top, while maintaining a slight jiggle in the centre.
5. Allow the cheesecake to cool for 1 hour after removing it from the oven (it will settle slightly), then refrigerate until thoroughly chilled. Garnish with a dollop of yoghurt & maple syrup. This recipe serves 10–12 people.