Next, I whisk the Greek yogurt and eggs together in a bowl until the mixture becomes smooth and creamy. Then I add the brown sugar, vanilla extract, and a pinch of salt if I’m using it. The mixture turns slightly glossy and well combined.
Then I gently fold in the raspberries. Sometimes I mash a few of them lightly to create a swirl of color throughout the batter while keeping some whole for texture.
Finally, I pour the mixture into the prepared dish and bake for about 30–35 minutes until the center is set but still slightly soft. Once baked, I let it cool and then chill it in the fridge 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 texture. It makes the cheesecake creamy and stable.
Another tip is to use fresh or high-quality raspberries. Their natural tartness really balances the sweetness. I also like adding cornstarch when I want a firmer cheesecake that slices more cleanly.
Common Mistakes to Avoid
The first mistake I made was using watery yogurt. It made the cheesecake too soft and less structured. Another mistake is overmixing the batter after adding the raspberries. It can break them down too much. (See the next page below to continue…)