Ingredients
- 1 cup (250 g) Greek yogurt
- 2 large eggs
- 1–2 tablespoons honey or sweetener of choice
- 1 cup blueberries
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
The first thing I do is preheat my oven to 170°C (340°F) and lightly grease or line a small baking pan with parchment paper. I always prepare the pan first because the batter comes together quickly. If I’m using fresh blueberries, I rinse and dry them well before adding them to the cheesecake. (See the next page below to continue steps…)
