Crustless Coconut Sugar Cheesecake

Ingredients

• 2 lb. cream cheese, at room temperature
• 1 cup (160 g) coconut sugar
• 3 Tbsp. granulated sugar
• 3 Tbsp. unbleached all-purpose flour
• ½ tsp. Diamond Crystal kosher salt
• 4 large eggs, at room temperature
• ¾ cup whole-milk Greek yogurt, at room temperature
• 1 Tbsp. vanilla extract
• ½ tsp. almond extract
• 2 6-oz. clamshells raspberries (optional)
• Special equipment: A 9"-diameter springform pan

Steps

1. Preheat oven to 300°. Line the bottom of springform pan with a round of parchment paper. Tightly cover outside of pan with 2 layers of aluminum foil. Prepare a kettle of boiling water (about 8 cups) for water bath.
2. In the bowl of a stand mixer fitted with a paddle attachment, whip 2 lb. cream cheese, at room temperature on medium speed until light, fluffy, and smooth, about 2 minutes. Add 1 cup (160 g) coconut sugar and 3 Tbsp. granulated sugar and beat, stopping and scraping down sides of bowl as needed, until sugar is dissolved and mixture is smooth, about 2 minutes. Sprinkle 3 Tbsp. unbleached all-purpose flour and ½ tsp. Diamond Crystal kosher salt over cream cheese mixture; beat on medium speed until well combined, about 1 minute.
3. With mixer running on medium speed, add 4 large eggs, at room temperature one at a time, waiting until each egg is incorporated into batter before adding the next, and beat until completely smooth. Beat in ¾ cup whole-milk Greek yogurt, at room temperature, 1 Tbsp. vanilla extract, and ½ tsp. almond extract until just combined, about 30 seconds. Scrape bowl to make sure everything is evenly mixed.
4. Pour cream cheese mixture into prepared pan. Place springform pan in a large roasting pan. Carefully pour enough boiling water into roasting pan to go up halfway up sides of springform pan. This will create a water bath.
5. Bake cheesecake until set and just slightly wobbly in the center, 65–75 minutes. Turn off oven and leave cheesecake in oven with door very slightly propped open for 1 hour, then transfer to the counter and let cool to room temperature before refrigerating overnight in the pan. Use a knife dipped in hot water (or unflavored dental floss!) for easier slicing; serve each slice topped with raspberries, if using.