Ingredients
- 1 cup (250 g) Greek yogurt (thick)
- 2 eggs
- ⅓ cup sugar or honey (adjust to taste)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice (optional, for extra tang)
- 1 tablespoon cornstarch (optional, for a firmer texture)
- 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 very quickly. I line my baking pan with parchment paper or lightly grease it so the cheesecake releases easily after chilling. Trust me, skipping this step can make serving much messier later. (See the next page below to continue steps…)