Ingredients
- 3 large eggs
- ½ cup sugar
- 1 cup (250 g) Greek yogurt
- 1 shot strong espresso (about 30 ml)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small baking pan
- Parchment paper
- Cooling rack
- Rubber spatula
- 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 always like having everything ready before mixing because this batter comes together very quickly. Using room-temperature ingredients also helps create a smoother cheesecake. (See the next page below to continue steps…)
