Marmalade yoghurt baked cheesecake

Winter

This baked yoghurt cheesecake is rich yet light, and the marmalade brings warmth and depth. It’s the sort of thing you could happily eat for breakfast.

Serves 6 - 8

Ingredients

Butter, for greasing
4 eggs, separated
100g golden caster sugar
250ml natural yoghurt
250g full fat cream cheese
4 to 6 tbsp marmalade
35g plain flour
1 tsp fennel seeds

Method

Heat the oven to 150°C fan. Grease a 20cm cake tin.

Whisk the egg yolks with two thirds of the sugar until thick and pale. Fold in the yoghurt, cream cheese, flour and half the marmalade.

Whisk the egg whites with the remaining sugar to soft peaks. Fold gently into the mixture.

Pour into the tin and swirl through the remaining marmalade. Sprinkle with fennel seeds and a little extra sugar.

Bake for 45 to 50 minutes, until just set. Allow to cool before serving.

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