Marmalade cheesecake

Method

1. 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.
2. 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.
3. 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.
4. 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.