Next, I add the Greek yogurt, eggs, and honey to a mixing bowl. I whisk everything together until the mixture becomes smooth, creamy, and evenly combined.
Then I gently fold the fresh blueberries into the mixture. I like to keep a few blueberries aside to use as a topping after the cheesecake is chilled.
Once the blueberries are incorporated, I pour the mixture into the prepared baking pan and gently smooth the surface with a spatula.
I place the pan in the preheated oven and bake for about 30 to 35 minutes. I look for edges that are set and lightly golden while the cheesecake remains soft in the center.
After baking, I remove the cheesecake from the oven and let it cool completely at room temperature. The center will continue to set as it cools, so I don’t worry if it looks slightly soft at first.
Once cooled, I transfer the cheesecake to the refrigerator and chill it for at least 1 to 2 hours. This gives it a firmer, creamier texture and makes it easier to slice.
Before serving, I top the cheesecake with the reserved fresh blueberries. I slice it while chilled and serve immediately.
Pro Tips for Best Results
I always recommend using fresh blueberries when possible. They add the best flavor and create beautiful bursts of color throughout the cheesecake.
Use thick Greek yogurt for a creamier and more stable texture. Very watery yogurt can make the cheesecake softer than expected.
Don’t overbake the cheesecake. The edges should be set while the center remains slightly soft. It will firm up as it cools and chills.
If your blueberries are very large, you can gently cut a few in half before folding them into the batter. This helps distribute the blueberry flavor more evenly.
For the best slices, make sure the cheesecake is thoroughly chilled before cutting.
Common Mistakes to Avoid
One of the biggest mistakes is overbaking the cheesecake. If the center becomes completely firm in the oven, the finished cheesecake may become dry. (See the next page below to continue…)