Next, I whisk together the Greek yogurt, eggs, brown sugar, and vanilla extract until the mixture becomes smooth and creamy. I’ve learned that taking an extra minute to whisk thoroughly makes a huge difference in the final texture. If I’m using cornstarch, I stir it in at this stage until there are no lumps left.
Then, I pour the batter into the prepared pan and scatter the raspberries evenly over the top. I like to press a few berries slightly into the batter so they bake into the cheesecake while leaving some visible on the surface for a pretty finish.
Finally, I bake the cheesecake for 30 to 35 minutes, until the edges are set and the center still has a slight jiggle. Once it comes out of the oven, I let it cool completely before transferring it to the refrigerator for at least one to two hours. Chilling gives the cheesecake its signature creamy texture and makes it much easier to slice.
Pro Tips for Best Results
I’ve tried this recipe with both fresh and frozen raspberries, and both versions taste wonderful. If I use frozen berries, I add them straight from the freezer without thawing to prevent excess liquid.
One thing I learned the hard way is not to skip the cornstarch if you want clean slices. The cheesecake is delicious without it, but the extra structure makes serving much easier.
For an even richer flavor, I sometimes leave the cheesecake in the refrigerator overnight. Trust me, the texture becomes incredibly creamy by the next day.
Common Mistakes to Avoid
The first mistake I made was overbaking the cheesecake. It may look slightly underdone in the center when you remove it from the oven, but it will continue to set as it cools. (See the next page below to continue…)