Step 1

Preheat the oven to 220°C/200°C fan. Cut 2 x 40cm sheets of baking paper. Grease a 24cm springform pan. Lay the sheets of baking paper slightly overlapping, extending about 3cm above the edge of the pan. Use a 22cm plate to hold down the paper while making the filling.

Step 2

Using a stand mixer, beat cream cheese, sugar, salt and vanilla paste on medium-high for 5 minutes, until smooth and creamy.

Step 3

Gradually add eggs; beat until smooth. Beat in sifted cornflour then the yoghurt and cream.

Step 4

Strain the mixture through a coarse sieve into a bowl.

Step 5

Remove plate holding down the paper; pour mixture into prepared pan and place on an oven tray. Bake for 50 minutes or until the top is dark brown and the filling is just set, with a slight wobble.

Step 6

Cool in the oven with door ajar until completely cold.

Step 7

Combine orange slices in a serving dish. Pour over warmed marmalade, then toss gently. Serve with cheesecake.