Next, I add the Greek yogurt and eggs to a large mixing bowl. I whisk everything together until the mixture becomes completely smooth and creamy. I make sure the eggs are fully incorporated before adding the final ingredient.
Then I add the cornstarch and whisk again until the batter is smooth and free from any lumps. I take my time during this step because properly mixing the cornstarch helps create a smoother cheesecake texture.
Once the batter is ready, I pour it into the prepared baking pan and gently smooth the top with a rubber spatula.
I lightly tap the baking pan against the counter a few times to help remove any large air bubbles.
I place the cheesecake in the preheated oven and bake it until the edges are set while the center remains slightly jiggly. The cheesecake will continue to firm up as it cools.
After baking, I remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, I transfer it to the refrigerator and chill it for several hours. For the best creamy texture, I prefer leaving it to chill overnight.
When I’m ready to serve it, I slice the cheesecake while chilled and enjoy its smooth, light, and creamy texture.
Pro Tips for Best Results
I recommend using thick Greek yogurt for the best texture. Thicker yogurt creates a creamier and more stable cheesecake.
Whisk the eggs and Greek yogurt thoroughly before adding the cornstarch. This helps create a smooth and evenly mixed batter.
Make sure the cornstarch is completely incorporated and doesn’t leave any lumps behind.
Don’t overbake the cheesecake. A slightly jiggly center is a good sign because it will continue to set as the cheesecake cools.
Chill the cheesecake thoroughly before slicing. This gives it the best texture and helps create cleaner slices.
Common Mistakes to Avoid
One common mistake is using very watery Greek yogurt. A thick Greek yogurt works best for creating a creamy and stable texture. (See the next page below to continue…)
