Cheesecakes usually vary from the decidedly complicated to the devilishly simple. This one sits somewhere in the middle in terms of detail, though there is nothing remotely technical about it. It is, however, just about the most delicious recipe I've yet come across, with a luxuriously velvety texture, and I just love the interplay of the walnuts and sophisticated sweetness of the maple syrup with the creamy, rich filling.
butter for greasing
100g fresh white breadcrumbs
120g castor sugar
1 tsp salt flakes
zest of 1 orange
zest of 1 lemon
200g thick natural yoghurt
120ml pure maple syrup, plus 3 tbsp for glazing
80g walnuts, toasted and finely chopped
1. Preheat the oven to 165C fan-forced (185C conventional).
2. Grease a 26-centimetre springform tin with butter and line with the breadcrumbs.
3. Blitz the ricotta, sugar, salt and zest in a food processor until smooth. Add the eggs, one at a time, processing briefly after each addition. Add the mascarpone, yoghurt and the 120ml maple syrup, and process until smooth.
4. Pour the mixture into the prepared tin. Sprinkle the walnuts around the edges and bake for 80 minutes, or until set at the edge with a little wobble in the middle. Turn off the heat and allow to cool in the oven for 1 hour.
5. Unmould the cake, drizzle over the extra maple syrup and serve warm or at room temperature.