Next, I whisk the eggs and sugar together in a bowl until the mixture becomes smooth and slightly pale. This step helps dissolve the sugar and creates a creamy base for the cheesecake.
Then I add the yogurt and mix until everything is fully combined. The batter becomes silky and slightly thick. After that, I sift in the flour and gently whisk until the mixture is smooth and lump-free.
Finally, I pour the batter into the prepared pan and bake it for about 70 minutes. As it bakes, the top turns deeply golden and slightly cracked, which is exactly what you want. I let it cool before slicing so the center sets into that creamy texture.
Pro Tips for Best Results
One thing I’ve learned after making this cheesecake a few times is that full-fat yogurt gives the best texture. It creates a richer and creamier result.
Another tip is not to worry about the dark top. The “burnt” look is what gives this cheesecake its signature flavor. I also like letting the cheesecake cool completely before cutting. It helps the texture settle and makes slicing easier.
Common Mistakes to Avoid
The first mistake I made was underbaking the cheesecake. The center should still jiggle slightly, but the edges need to be set. Another mistake is overmixing the batter. Mixing too much can introduce too much air and affect the texture. (See the next page below to continue…)
