Ingredients
- 1 cup (250 g) Greek yogurt
- 3 large eggs
- 2 tablespoons brown sugar
- 1 cup raspberries
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon cornstarch (optional, for a firmer texture)
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I always start by preheating my oven to 170°C (340°F) and lightly greasing or lining a small baking pan with parchment paper. Getting the pan ready first makes everything easier once the batter is mixed. I also rinse and gently dry the raspberries so they don’t release too much moisture into the cheesecake. (See the next page below to continue steps…)
