Next, I whisk together the Greek yogurt and eggs until the mixture becomes smooth and creamy. Then I add the vanilla extract, honey (if using), and a pinch of salt. The mixture turns slightly glossy and well combined.
Then I stir in the cornstarch if I want a firmer texture. I pour the batter into the prepared dish and gently smooth the top so it bakes evenly.
Finally, I scatter the cherries over the top. As the cheesecake bakes for about 25–30 minutes, the cherries soften and release their juices into the surface. Once done, I let it cool completely and then chill it before slicing.
Pro Tips for Best Results
One thing I’ve learned after making this recipe a few times is that thick Greek yogurt works best. It gives a creamier and more stable texture.
Another tip is to use ripe cherries. Their natural sweetness makes a big difference in flavor. I also like chilling the cheesecake after baking. It helps the texture set and makes it easier to slice.
Common Mistakes to Avoid
The first mistake I made was using watery yogurt. It made the cheesecake too soft and harder to hold its shape. Another mistake is overbaking. The center should still be slightly soft when removed from the oven. (See the next page below to continue…)
