Next, I add the Greek yogurt, eggs, honey, vanilla extract, and a pinch of salt to a large mixing bowl. I whisk everything together until the mixture becomes smooth, creamy, and evenly combined.
If I’m using cornstarch, I add it at this point and whisk gently until it is fully incorporated. The cornstarch is optional, but I like using it when I want the cheesecake to have a slightly firmer texture after chilling.
Once the filling is ready, I pour it into the prepared baking pan and gently smooth the top with a spatula.
I scatter the fresh raspberries and blackberries evenly over the surface. I gently press some of the berries into the batter, while leaving a few visible on top for a beautiful finished look.
I place the cheesecake in the preheated oven and bake it for about 30 to 35 minutes. I look for edges that are set while the center remains slightly jiggly. This helps keep the cheesecake creamy instead of dry.
After baking, I remove it from the oven and let it cool completely at room temperature. The cheesecake may look slightly soft in the center at first, but it will continue to set as it cools.
Once it has cooled, I transfer it to the refrigerator and chill it for at least 1 to 2 hours. I find that giving it enough time to chill makes it much easier to slice and gives it the best creamy texture.
Pro Tips for Best Results
I always recommend using fresh raspberries and blackberries for the best flavor and texture. Fresh berries add beautiful color and juicy bursts of flavor throughout the cheesecake.
Don’t overbake the cheesecake. The center should still have a slight jiggle when you remove it from the oven. It will firm up as it cools and chills.
If you prefer a firmer cheesecake, adding the optional cornstarch can help give the filling more structure.
For an extra fresh flavor, I love adding a little finely grated lemon zest to the batter. It pairs especially well with the berries.
Make sure the cheesecake is thoroughly chilled before slicing. This gives you cleaner slices and a smoother texture.
Common Mistakes to Avoid
One of the biggest mistakes is overbaking the cheesecake. If the center is completely firm while still in the oven, the final texture may become too dry. (See the next page below to continue…)