Next, I add the Greek yogurt and sweetened condensed milk into a large mixing bowl. I whisk them together until the mixture becomes completely smooth and creamy. Then I add the cornstarch and continue whisking until there are no visible lumps. Trust me, don’t rush this step because any remaining cornstarch clumps can affect the final texture.
Once the batter is ready, I pour it into the prepared pan and smooth the top. For the air fryer method, I preheat it to 315°F (157°C) and bake the cheesecake for about 23–25 minutes. The top should look slightly caramelized, the cake should be puffed, and a toothpick inserted in the center should come out mostly clean.
For the oven method, I preheat the oven to 350°F (177°C) and bake for about 40–45 minutes. I watch for the edges to become lightly golden and start pulling away from the sides of the pan. After baking, I let the cheesecake cool completely before placing it in the refrigerator for at least one hour. Personally, I prefer making it the night before because the flavor develops beautifully after chilling overnight.
Pro Tips for Best Results
I tested this recipe using different chilling times, and letting it rest overnight in the refrigerator creates the best texture. The cheesecake becomes firmer, creamier, and the flavors blend together much better.
Another thing I learned is that using thick Greek yogurt gives the best result. A thinner yogurt can make the cheesecake softer and less stable after baking.
Don’t skip whisking the cornstarch thoroughly. I made this mistake once and ended up with tiny lumps throughout the cheesecake. A smooth batter always creates a smoother final texture.
Common Mistakes to Avoid
The biggest mistake I made the first time was not lining the pan properly. The cheesecake stuck to the sides, making it difficult to remove without damaging the edges. (See the next page below to continue…)