Next, I add the Greek yogurt and eggs to a mixing bowl. I whisk them together until the mixture becomes completely smooth and creamy. I make sure there are no visible streaks of egg before moving on to the cocoa powder.
Then I add the unsweetened cocoa powder and whisk again until the batter becomes smooth and completely lump-free. Cocoa powder can sometimes form small clumps, so I take my time during this step.
Once the batter is ready, I pour it into the prepared baking pan and gently smooth the surface with a spatula. I like to lightly tap the pan against the counter to release any large air bubbles.
I bake the cheesecake for 25 to 30 minutes, watching carefully toward the end. The edges should be set while the center remains slightly jiggly. This is exactly what I want because the cheesecake will continue to firm up as it cools.
After baking, I let it cool completely at room temperature. Then I transfer it to the refrigerator and chill it for at least 1 to 2 hours before slicing. The chilling time gives the cheesecake its creamy, fudgy texture.
Pro Tips for Best Results
I always recommend using thick Greek yogurt for the best texture. A thicker yogurt produces a richer and more stable cheesecake.
For the smoothest batter, sift the cocoa powder before adding it to the yogurt and eggs. This helps prevent stubborn lumps.
Don’t overbake the cheesecake. A slightly jiggly center is a good thing and will become firmer after chilling.
For an even richer chocolate flavor, I sometimes add a tiny pinch of salt to the batter. Although it isn’t part of the three main ingredients, it helps enhance the cocoa flavor.
Common Mistakes to Avoid
The biggest mistake is overbaking. If the cheesecake is completely firm in the center while still in the oven, it may become dry after cooling. (See the next page below to continue…)