I consider myself a cheesecake purist and this is hands-down the most glorious and decadent version. It's so easy to make – all you need is five ingredients, a blender and a stinking-hot oven.

INGREDIENTS

• 650g cream cheese, at room temperature, cubed
• 350g mascarpone
• 300g caster sugar
• ½-1 tbsp vanilla bean paste
• 9 extra-large egg yolks
• small pinch salt

METHOD

1. Preheat the oven to 215C fan-forced (235C conventional). Grease a 20cm springform cake tin. Line it generously with baking paper so that it extends above the rim.
2. Put all the ingredients in a large blender (minimum 2-litre capacity). Pulse until very smooth. You may need to scrape down the sides once or twice to ensure all the ingredients are incorporated.
3. Pour into the prepared tin, then tap the pan against the bench a few times to smooth the top and eliminate larger air bubbles.
4. Pop in the oven for 20-25 minutes. It should be dark and burnt-like on top, and if you gently shake the pan, the surface should roll in a gentle wave.
5. Cool in the pan until it reaches room temperature, then rest in the fridge overnight, uncovered.
6. To serve, release and remove the sides of the tin. Use a sharp knife to cut slices, wiping the blade clean after each cut.

Serves 12

Note: The cheesecake can be refrigerated for up to 3 days.

This recipe is from episode two of Good Food Kitchen season 2, screening on 9Now.