Ingredients
- 1½ cups full-fat vanilla Greek yogurt, room temperature
- 4 large eggs, room temperature
- ¼ cup cornstarch
- Juice of 1 medium lemon (about 2 tablespoons / 30 ml)
- 1 teaspoon lemon zest
Equipment Needed
- Blender
- 8-inch (20 cm) round cake pan
- Parchment paper
- Measuring cups and spoons
- Cooling rack
- Spatula
- Refrigerator
Step-by-Step Instructions
The first thing I always do is preheat my oven and prepare my baking pan by lining it with parchment paper or lightly greasing it. I also make sure all my ingredients are at room temperature because I’ve found that they blend much more smoothly and create a silkier cheesecake. This small step really makes a noticeable difference in the final texture. (See the next page below to continue steps…)