Next, I add the Greek yogurt and eggs to a large mixing bowl. I whisk them together until the mixture becomes smooth, creamy, and well combined. I make sure the eggs are completely incorporated before adding the baking powder.
Then I add the baking powder and gently whisk it into the mixture. I mix just until everything is evenly combined, being careful not to overmix the batter.
Once the batter is ready, I pour it into the prepared baking pan. I use a rubber spatula to gently smooth the surface so the cheesecake bakes evenly.
I place the pan in the preheated oven and bake for about 25 to 30 minutes, or until the cheesecake looks set around the edges and slightly soft in the center. The exact baking time can vary depending on the size and depth of your pan.
After baking, I remove the cheesecake from the oven and let it cool completely at room temperature. It may puff up slightly while baking and settle as it cools, which is completely normal.
Once cooled, I transfer it to the refrigerator and chill it for at least 1 to 2 hours. Chilling allows the cheesecake to firm up and gives it a smoother, creamier texture.
Pro Tips for Best Results
I always recommend using thick Greek yogurt rather than a very watery yogurt. A thicker yogurt helps create a more stable and creamy cheesecake.
Make sure your eggs and Greek yogurt are well combined before adding the baking powder. This helps create an even batter and prevents pockets of baking powder.
Don’t overmix after adding the baking powder. A gentle mix is enough to distribute it throughout the batter.
Keep an eye on the cheesecake toward the end of baking. You want the edges to look set while the center can still have a slight softness.
Most importantly, don’t skip the chilling time. The cheesecake becomes firmer and much easier to slice once it has been refrigerated.
Common Mistakes to Avoid
One common mistake is using Greek yogurt that contains too much liquid. Excess moisture can make the cheesecake softer than expected. (See the next page below to continue…)