- January 2020
- Serves 12
- Hands-on time 30 min, oven time 45-50 min
This baked yogurt cheesecake is made with rich ingredients, but the lack of a base means it’s actually a lot lighter than many other recipes. Gill Meller uses his own seville orange and fennel seed marmalade, but you could of course use any good-quality bitter marmalade you like.
- 7.2g (4g saturated)
- 16.3g carbs (14g sugars)
- Butter for greasing
- 4 medium free-range eggs, separated
- 100g golden caster sugar, plus extra to sprinkle
- 250g natural full-fat yogurt
- 250g full-fat cream cheese
- 35g plain flour
- 4-6 tbsp marmalade
- 1 tsp fennel seeds
You’ll also need…
- Electric mixer; deep 20cm cake tin, lightly greased
- Heat the oven to 170°C/150°C fan/gas 3½. Using an electric mixer, whisk the egg yolks in a large mixing bowl with 75g of the sugar until thick and pale – about 5 minutes.
- Beat the yogurt and cream cheese together in a separate large bowl, then fold in the egg yolk mixture using a spatula, along with the flour and half the marmalade.
- In a separate large clean mixing bowl, use an electric mixer (clean the beaters first) to whisk the egg whites and the remaining sugar until the mixture forms soft peaks. Use a metal spoon to fold the sweetened whites gently into the cream cheese and yogurt mixture. Spoon the mixture into the prepared tin and level it off. Using a small spoon, swirl the remaining marmalade through the mixture.
- Sprinkle the top with the fennel seeds and a little extra sugar, then bake on the middle shelf of the oven for 45-50 minutes until a skewer pushed into the centre comes out clean. Remove the cheesecake from the oven and leave to cool completely before slicing.
Leftover cheesecake will keep covered and chilled for up to 3 days.
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