Lemon-Vanilla Greek Yogurt Cheesecake

Method

1. 1Line the panHeat the oven to 350°F (175°C). Lay two long parchment strips in a cross across the cake pan, overhanging the sides by a few inches, then add a parchment circle on the bottom. These are your handles for lifting it out later, since there's no springform.
2. 2Bake the crustStir together the almond flour, pecans, avocado oil, maple syrup, cinnamon and salt until it holds when squeezed. Press firmly and evenly into the bottom of the pan. Bake about 10 minutes, until golden at the edges. Lower the oven to 325°F (160°C) and put a kettle on to boil.
3. 3Blend the fillingIn the Vitamix, blend the cream cheese, yogurt, maple syrup, arrowroot, lemon zest and juice, vanilla and salt on Variable 3 for about 30 seconds, until completely smooth. Add the eggs and blend on Variable 1 for 10 seconds, just until combined. Don't go higher; whipped-in air is what causes cracks.
4. 4Water bath bakePour the filling over the crust and tap the pan on the counter a few times. Set the cake pan in a roasting pan and pour boiling water halfway up the sides. Bake about 55 minutes, until the edges are set and the center 5 cm (2 in) still jiggles like Jell-O. Overbaking is the main failure point: pull it while it still wobbles.
5. 5Cool slowlyTurn the oven off, crack the door, and leave the cheesecake inside for 1 hour. Then cool on the counter to room temperature.
6. 6ChillCover and refrigerate at least 6 hours, ideally overnight. It must be fully cold before you lift it out, or it will crack in half on the way.
7. 7Make the toppingSimmer the blackberries with the lemon juice in a small pan over medium, mashing a little, until jammy and reduced by about a third, about 10 minutes. Cool completely. The berries bring enough sweetness on their own.
8. 8Unmold and serveRun a thin knife around the edge, then lift the cheesecake out by the parchment handles onto a plate. Slice with a knife dipped in hot water and wiped between cuts. Spoon the blackberry topping over each slice.