Next, I whisk together the Greek yogurt, eggs, honey, vanilla extract, and a pinch of salt until the mixture becomes completely smooth and creamy. I always take an extra minute to make sure there are no lumps because that gives the cheesecake its silky texture. If I want a slightly firmer cheesecake, I whisk in the cornstarch until it’s fully incorporated.
Once the batter is smooth, I pour it into the prepared baking pan and spread it evenly with a spatula. Then I scatter the cherries and blueberries over the top, gently pressing some of them slightly into the batter. I love how the fruit naturally sinks just enough during baking to create little pockets of juicy flavor throughout every slice.
Finally, I bake the cheesecake for 30 to 35 minutes, until the edges are set and the center still has a slight jiggle. I let it cool completely before transferring it to the refrigerator for 1 to 2 hours. Chilling is one of the most important steps because it allows the cheesecake to become wonderfully creamy and much easier to slice.
Pro Tips for Best Results
I tested this recipe using both fresh and frozen fruit, and while both versions taste delicious, fresh cherries and blueberries provide the brightest flavor and the best texture.
Another thing I’ve learned is not to overmix the batter after adding the cornstarch. Once everything is smooth, stop whisking to keep the cheesecake light and creamy.
For an extra burst of freshness, I sometimes add a little lemon zest to the batter. It complements both the cherries and blueberries beautifully without overpowering the fruit.
Common Mistakes to Avoid
The biggest mistake I made the first time was overbaking the cheesecake. The center should still wobble slightly when you remove it from the oven because it continues setting as it cools. (See the next page below to continue…)