Ingredients
- 1 cup (250 g) Greek yogurt
- 2 eggs
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 2–3 tablespoons honey
- 1 tablespoon cornstarch (optional, for firmer texture)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Equipment Needed
- Mixing bowl
- Whisk
- Small baking pan
- Spoon or spatula
- Oven
- Cooling rack
- Refrigerator
Step-by-Step Instructions
The first thing I always do is preheat my oven to 170°C (340°F) because this cheesecake batter comes together quickly. I line my small baking pan with parchment paper or lightly grease it to make removing the cheesecake easier later. Trust me, this step saves you from scraping stuck cheesecake pieces from the pan afterward. (See the next page below to continue steps…)