Homemade Cheesecakes Cookbook: Silky Finish

Instructions:

1. Preheat your oven to 175°C. In a small saucepan, melt the 85g unsalted butter over medium heat. Keep cooking it, swirling occasionally, until it smells like toasted nuts and brown bits form at the bottom. Mix the 150g crumbs, 25g monk fruit, salt, and that liquid gold butter in a bowl. Press the mixture firmly into the bottom of your springform pan and bake for 10 mins until the edges are lightly golden and the kitchen smells like a bakery. Let this cool completely before adding the filling.
2. Reduce the oven heat to 150°C. In your mixer, beat the 900g cream cheese and 150g monk fruit on medium speed. Stop every minute to scrape the bottom. Do this until the mixture looks like smooth silk with zero lumps. This is the most important step for the texture.
3. Add the 240g Greek yogurt, vanilla paste, and lemon juice. Mix on low just until combined. Note: High speeds at this point introduce air bubbles that cause cracks. Add the 16g cornstarch and mix slowly.
4. Add the 4 eggs one by one. Mix on the lowest setting until the yellow streaks just barely disappear. Pour the batter over your cooled crust. Tap the pan hard on the counter five times to force air bubbles to the surface. Place the pan in the roasting tin and fill the tin with boiling water halfway up the sides of the cheesecake pan.
5. Bake for 1 hour 15 mins until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door slightly. Leave the cheesecake inside for 1 hour. Note: This prevents the thermal shock that leads to sinking. Remove, let it reach room temperature on the counter, then refrigerate for at least 6 hours, preferably overnight. Trust me, the wait is what develops the flavor.