Crustless Coconut Sugar Cheesecake

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.

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.

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.

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.

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.