Next, I add the thick Greek yogurt, eggs, brown sugar, vanilla extract, and salt to a mixing bowl. I whisk everything together until the mixture becomes smooth and creamy. If I’m using cornstarch, I add it at this point and mix until there are no visible lumps.
Once the batter is ready, I pour it into the prepared pan and smooth the surface with a spatula. I scatter the fresh blackberries over the top and gently press a few of them into the batter. This allows the berries to soften while baking and creates beautiful pockets of fruit throughout the cheesecake.
I bake the cheesecake for 30 to 35 minutes, until the edges are set while the center still has a slight jiggle. I don’t worry about the wobble because the cheesecake continues to set as it cools.
After baking, I remove the cheesecake from the oven and let it cool completely at room temperature. Then I refrigerate it for 1 to 2 hours before slicing. Chilling gives the cheesecake its soft, creamy texture and makes it much easier to cut cleanly.
Pro Tips for Best Results
I’ve found that thick Greek yogurt makes the biggest difference in this recipe. It gives the cheesecake a richer texture and helps it hold together after chilling.
Fresh blackberries are ideal because they have a beautiful texture and vibrant flavor. If you’re using frozen blackberries, avoid adding too many at once because the extra moisture can affect the cheesecake.
Don’t overbake the cheesecake. The center should still have a slight jiggle when it comes out of the oven.
For an extra fresh flavor, add a little lemon zest to the batter. Lemon and blackberry are a fantastic combination.
Common Mistakes to Avoid
The most important thing is not to overbake. A completely firm center straight from the oven usually means the cheesecake has been baked too long. (See the next page below to continue…)