REHEATED: One of the truly great cheesecakes

In this reheated episode, Yumi gets excited about a couple of upcoming races she's got planned (please don't look up my times!) and how she's basically trying to gain as much muscle as she can.

Nagi Maehashi's recipe is a huge inspiration, and is the one that Yumi mainly talks through in the episode.

But as you'll hear in the intro, since recording this episode, Yumi has made it 30+ times and has brought in her own variations. It's basically swapping the 310ml of fresh cream for 450g Greek yoghurt, and compensating for the greater volume with a little more sugar.

YUMI'S TRIBUTE: BURNT BASQUE CHEESECAKE

Pre-heat the oven to 200C and line a 20cm springform cake tin with baking paper, going quite high up the sides.

Get 750g cream cheese at room temperature (Lactose-free cream cheese is now available!) into a mixer, add in 240g caster sugar and whizz to combine, scraping down the sides of the bowl.

Add in 220g lightly whisked egg, 2tsp vanilla paste, mix, then use a tea strainer to sift in 30g plain flour. Mix. For the final step, add in 450g Greek yoghurt and mix until combined. (There is no need to overdo this step. Stop when it is done.)

Scrape the whole lot into your prepared tin then bake for 45 minutes.

Licking the bowl/spatula is encouraged.

Allow it to cool before serving. Best eaten within 4-5 days.

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