Next, I whisk together the Greek yogurt and eggs until the mixture becomes smooth and creamy. Then I add the fresh orange juice, orange zest, and vanilla extract if I’m using it. The batter instantly becomes fragrant and slightly lighter in color.
Then I mix in the honey if I want a sweeter result, along with a pinch of salt if desired. If I’m aiming for a firmer texture, I also add the cornstarch and whisk until everything is fully combined.
Finally, I pour the batter into the prepared dish and bake for about 25–30 minutes. The center should be set but still slightly soft. After baking, I let it cool completely and then chill it before slicing.
Pro Tips for Best Results
One thing I’ve learned after making this recipe a few times is that thick Greek yogurt gives the best creamy texture. Another tip is to use freshly squeezed orange juice. It makes a big difference in flavor compared to bottled juice.
I also like chilling the cheesecake for a few hours before serving. It helps the texture set and enhances the flavor.
Common Mistakes to Avoid
The first mistake I made was adding too much orange juice. It made the cheesecake too soft and harder to set properly. Another mistake is skipping the zest. The zest adds a lot of the citrus flavor and shouldn’t be left out. (See the next page below to continue…)
