Ingredients
- 1 cup (250 g) Greek yogurt
- 3 large eggs
- 2–3 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ cup fresh raspberries
- ¼ cup fresh blackberries
- 1 tablespoon cornstarch, optional for a firmer texture
- Pinch of salt
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I start by preheating my oven to 170°C (340°F). I lightly grease a small baking pan or line it with parchment paper, making sure there is enough paper around the edges to make removing the cheesecake easier later. (See the next page below to continue steps…)