Ingredients
- 1⅔ cups (400 g) nonfat vanilla Greek yogurt
- ¾ cup (177 ml / 228 g) full-fat sweetened condensed milk
- 4 tbsp (32 g) cornstarch
Equipment Needed
- 6-inch round cake pan or springform pan
- Parchment paper
- Large mixing bowl
- Whisk
- Spatula
- Measuring spoons
- Air fryer or oven
- Cooling rack
Step-by-Step Instructions
The first thing I do is prepare my pan before making the batter. I lightly grease the inside of a 6-inch round cake pan and line the bottom and sides with parchment paper. I’ve tried making this without parchment before, and removing the cheesecake became much more difficult. Taking this extra step ensures clean slices later. (See the next page below to continue steps…)