Ingredients
- 1 cup (180 g) plain Greek yogurt
- 2 large eggs
- Optional: 1 drop vanilla extract
- Optional: Pinch of cinnamon
Equipment Needed
- Small mixing bowl
- Whisk or fork
- Oven-safe ramekin or small baking dish
- Spoon or spatula
- Oven
- Cooling rack
Step-by-Step Instructions
The first thing I always do is preheat my oven to 180°C before touching the ingredients. I learned the hard way that pouring the batter into an oven that isn’t fully heated can affect the texture and make the cheesecake cook unevenly. While the oven heats, I lightly grease my ramekin with a tiny bit of oil or butter. Trust me, don’t skip greasing the dish because this cheesecake likes to stick around the edges once baked. (See the next page below to continue steps…)