Ingredients
- 1 cup (250 g) thick plain Greek yogurt
- 2 large eggs
- ⅓ cup (60–70 g) brown sugar
- ½ cup (75–100 g) raspberries
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch, optional for a firmer texture
- Pinch of salt
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I start by preheating my oven to 170°C (340°F). I lightly grease a small baking pan or line it with parchment paper so the cheesecake will be easy to remove after chilling. (See the next page below to continue steps…)
