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In a bowl, combine 450 grams of cream cheese with 150 grams of thick Greek yogurt and mix until the mixture is smooth.
Add in three eggs, maple syrup, 1.5 tablespoons of cornstarch, 1 teaspoon of vanilla, and a pinch of salt. Mix everything together until you achieve a silky smooth consistency.
Pour the cheesecake mixture into a lined baking tin.
Bake in a preheated oven at 220°C for 25 to 30 minutes, or until the top is nicely caramelized.
Once baked, allow the cheesecake to chill in the refrigerator for 4 hours before serving.