Next, I whisk together the Greek yogurt, eggs, honey, vanilla extract, and a pinch of salt until the mixture becomes completely smooth and creamy. If I’m using cornstarch, I stir it in now and whisk until there are no lumps. I’ve found that taking a little extra time here creates the smoothest cheesecake texture.
Then I pour the batter into the prepared baking pan and smooth the surface with a spatula. I scatter the raspberries evenly over the top, gently pressing a few into the batter while leaving the rest visible. During baking, they soften beautifully and create little pockets of sweet-tart fruit throughout the cheesecake.
Finally, I bake the cheesecake for 30 to 35 minutes, until the edges are set and the center still has a slight wobble. After removing it from the oven, I let it cool completely before refrigerating it for at least 1 to 2 hours. Chilling allows the cheesecake to firm up and develop its wonderfully creamy texture.
Pro Tips for Best Results
I’ve made this cheesecake with both fresh and frozen raspberries, and both work well. If I’m using frozen raspberries, I add them directly from the freezer without thawing them first.
Another thing I’ve learned is that thick Greek yogurt makes all the difference. It creates a richer, creamier cheesecake that’s much easier to slice.
If you enjoy a little extra freshness, I sometimes add a teaspoon of lemon zest to the batter. It pairs perfectly with the raspberries and brightens every bite.
Common Mistakes to Avoid
The first mistake I made was overbaking the cheesecake. It should still jiggle slightly in the center when you remove it from the oven because it continues to set as it cools. (See the next page below to continue…)