Then I add the cornstarch and whisk again until there are no visible lumps. I make sure the cornstarch is fully incorporated before moving on.
I pour the batter into the prepared baking pan and gently smooth the surface with a spatula.
I lightly tap the pan against the counter to release any large air bubbles.
I bake the cheesecake for about 35–40 minutes, or until the edges are set while the center still has a slight jiggle.
After baking, I let the cheesecake cool completely at room temperature. I then transfer it to the refrigerator and chill it for at least 2–4 hours before slicing.
Pro Tips for Best Results
Use thick Greek yogurt for the creamiest texture and best structure.
Whisk the cornstarch thoroughly into the batter to prevent lumps.
Don’t overbake the cheesecake. A slightly jiggly center will firm up as it cools.
For the cleanest slices, chill the cheesecake thoroughly before serving.
Common Mistakes to Avoid
Avoid using very watery yogurt because excess liquid can affect the texture. Don’t add the cornstarch without mixing it properly, as it can create small lumps. (See the next page below to continue…)
