Ingredients
- 1 cup (250 g) Greek yogurt
- 3 large eggs
- 2–3 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ cup cherries, pitted
- ¼ cup blueberries
- 1 tablespoon cornstarch (optional, for a firmer texture)
- Pinch of salt
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 prepare a small baking pan by lining it with parchment paper or lightly greasing it. I’ve found that having everything ready before mixing the batter makes the whole process much easier. I also like to pit and halve the cherries ahead of time so they’re ready to scatter over the cheesecake. (See the next page below to continue steps…)