A NEW YORK CHEESECAKE VARIATION - WITH YOGURT

Graham cracker base

1. Preheat the oven to 175°C fan or bottom heat. Butter the baking pan.

2. Mix both flours, wheat bran, muscovado sugar, vanilla salt, cinnamon, baking soda and baking powder in a bowl. Using a food processor or hand mixer, incorporate the butter and honey, followed by the vanilla extract. Mix only briefly.

3. Press the dough firmly into the bottom of the prepared baking pan. Bake 12 minutes. Leave to cool in the mold on a wire rack.

filling

1. Lower oven temperature to 165°C. Using a food processor or hand mixer, gently beat together the cream cheese and yoghurt. Add sugar and beat in eggs one at a time, followed by lemon juice, salt and starch.

2. Spread the filling over the pre-baked base and bake in the lower third of the oven for 40 minutes. Check the color after 30 minutes: when the cheesecake starts to color cover with baking paper for the rest of the baking time.

3. Remove from the oven and run a thin knife along the edge of the cake to prevent tearing. Leave to cool on a wire rack for an hour. Before serving, chill in the fridge for at least 4 hours before making the topping.

The topping

1. Bring all the ingredients to a boil in a saucepan and stir slowly. Simmer for a few minutes until the sauce thickens - you'll need patience for that! Remove from the stove and let cool for 1 minute.

2. Spread the sauce over the cheesecake. Let chill in the fridge for an hour before serving the cake.