Preheat your oven to 220°C (200°C fan). Line a 20cm springform tin with two squares of baking paper, overlapping them so they form a cross. Let the paper come well up the sides to get that rustic, crinkled look and enough height to support the batter as it puffs.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy - about 2–3 minutes. A hand mixer or stand mixer works best here.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the yoghurt, then sift in the flour and salt and mix until just combined.
Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes, or until the top is deeply golden and the centre still has a visible wobble when gently shaken (start checking around 30 minutes if your oven runs hot.) The cake will continue to set as it cools, so don’t worry if the centre still looks quite soft straight from the oven.
Let the cheesecake cool at room temperature for about an hour — it will deflate slightly. Transfer to the fridge and chill for at least 4 hours, or overnight for the best texture.
Serve chilled or at room temperature, with an extra spoonful of vanilla bean yoghurt if you like.
