Basque Burnt Greek Yogurt Cheesecake

Method

1. 1Line the panHeat the oven to 425°F (220°C) with a rack in the center. Crumple two large sheets of parchment into balls, flatten them, and press them into the cake pan crosswise so they cover the bottom and stand at least 5 cm (2 in) above the rim all the way around. That collar lets a shallow cake pan hold the batter as it puffs.
2. 2BlendIn the Vitamix, blend the cream cheese, yogurt, maple syrup, vanilla and salt on Variable 4 for about 30 seconds, until silky. Add the eggs and arrowroot and blend on Variable 2 for 15 seconds, just combined. Everything must be room temperature or the batter stays lumpy and bakes unevenly.
3. 3Bake hotPour into the lined pan and set it on a sheet pan. Bake about 50 minutes, until the top is deep mahogany, nearly black in spots, and the cake has puffed well above the rim. The center should still slosh in a wide wave when you nudge the pan. It looks underbaked; it isn't. Pull it then.
4. 4CoolCool in the pan on a rack, about 2 hours. It will sink dramatically and crack, which is the point.
5. 5ServeLift out by the parchment and peel it back. Eat at room temperature for a gooey center, or chill 4 hours for a denser, cleaner slice.