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1
Preheat the oven to 350F and position a rack in the center.
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2
Lightly grease a 10-inch springform pan with nonstick cooking spray or butter.
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3
Sprinkle a couple of tablespoons of granulated sugar into the pan and swirl it around to coat the bottom and sides evenly, tapping out the excess sugar.
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4
Line the outside of the pan with a sheet of aluminum foil to guard against any leaks.
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5
The cheesecake will be baked in a water bath, so have ready a deep roasting pan that is large enough to accommodate the springform pan with an inch of space on all sides.
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6
In an electric mixer fitted with the paddle attachment, beat together the yogurt, mascarpone, remaining 3/4 cup granulated sugar, and confectioners sugar on medium speed until very smooth and creamy, about 1 minute, stopping once to scrape down the sides of the bowl.
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7
Beat in the eggs and egg yolks one at a time, followed by the salt and vanilla extract, scraping down the sides of the bowl after each addition.
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8
Pour the batter into the prepared pan, smoothing the top with a spatula.
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9
Place the springform pan in the roasting pan and carefully fill the roasting pan with enough hot water to come halfway up the sides of the springform pan.
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10
Cover both pans with a single piece of aluminum foil, tenting the foil so it does not touch the top of the springform pan and being sure to cover the roasting pan completely.
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11
Very carefully transfer the roasting pan to the oven.
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12
Bake the cheesecake for 20 minutes, then carefully rotate the pan 180 degrees to ensure that the cake bakes evenly.
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13
Bake for another 2 minutes, then remove the foil tent.
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14
The cake should be puffed but not cracked, jiggly but not liquid in the center.
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15
If necessary, continue baking the cake without the foil until it is set.
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16
Remove the roasting pan from the oven and allow the cake to cool in the water bath until the water is lukewarm.
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17
Carefully remove the springform pan from the roasting pan and continue cooling the cake on a rack until it is cool to the touch.
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18
Remove the foil from the outside of the pan and chill the cake in the refrigerator 8 hours or overnight.
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19
Before serving, remove the sides of the springform pan; you may have to run a knife around the edges.
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20
Transfer the cheesecake to a serving plate or cake stand and sprinkle the top with some chopped pine nut brittle.
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21
To serve, cut the cheesecake into wedges with a long, thin-bladed knife.
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22
Any leftover cake may be wrapped in plastic and stored in the refrigerator for up to 3 days.
