Yogurt Cheesecake

1/2 cup sugar, plus some for dusting the pan 
3 cups Greek Yogurt
1 1/2 cups mascarpone
3 tablespoons confectioners sugar
3 large eggs
6 large egg yolks
1 1/2 teaspoons salt
1 1/2 teaspoons vanilla
 Make the cheesecake the day before you will serve it.  Preheat the oven to 350 degrees and put a kettle of water on the stove to boil.  Grease a 10-inch springform pan and sprinkle with sugar, tapping out the excess.  Wrap foil around the outside of the pan -- this will keep the water bath from seeping in.


Beat the sugar, yogurt, mascarpone, and confectioners sugar until smooth.  Beat in the eggs, then the egg yolks, one at a time, scraping down the sides of the bowl after each one.  Mix in the salt and vanilla.  Pour into the prepared pan and place the pan into a 9 by 13 inch pan filled with a few inches of water (about half way up the sides of the springform pan).  Cover the whole thing with foil.  Bake for 20 minutes, rotate the pan and bake for 20 minutes more.  Remove the foil until the cake is puffed and jiggly, but not liquid in the center.  Let the cake cool on the counter and the cover and refrigerate overnight.  Serve chilled with your choice of fruit or other topping.