Ingredients
- 1 cup (250 g) Greek yogurt (plain, thick)
- 2 large eggs
- 1/3 cup (60–70 g) brown sugar
- 1/2 cup (75–100 g) raspberries
- Optional: 1 teaspoon vanilla extract
- Optional: 1 tablespoon cornstarch
- Optional: pinch of salt
Equipment Needed
- Mixing bowl
- Whisk or fork
- Blender (optional)
- Baking dish
- Parchment paper
- Spatula
- Oven
Step-by-Step Instructions
When I start making this cheesecake, the first thing I do is preheat the oven to 180°C (350°F) and line a small baking dish with parchment paper. This step always makes removing the cheesecake much easier later. (See the next page below to continue steps…)