Next, I add the thick Greek yogurt, eggs, brown sugar, vanilla extract, and a pinch of salt to a large mixing bowl. I whisk everything together until the mixture becomes smooth and creamy.
If I’m using cornstarch, I add it to the mixture and whisk until it is completely incorporated. The cornstarch is optional, but I like using it when I want a slightly firmer cheesecake.
Once the batter is smooth, I pour it into the prepared baking pan and gently smooth the surface with a spatula.
I arrange the raspberries over the batter, gently pressing some of them slightly into the mixture while leaving others visible on top.
I place the pan in the preheated oven and bake for about 30 to 35 minutes. I look for edges that are set while the center remains slightly jiggly. This helps keep the cheesecake soft and creamy.
After baking, I remove the cheesecake from the oven and let it cool completely at room temperature. The center may still look a little soft at first, but it will firm up as the cheesecake cools.
Once cooled, I transfer it to the refrigerator and chill it for at least 1 to 2 hours. Chilling gives the cheesecake a smoother texture and makes it easier to slice.
Before serving, I like to add a few fresh raspberries on top and, sometimes, a little lemon zest for extra freshness.
Pro Tips for Best Results
I always recommend using thick Greek yogurt for the creamiest texture. Watery yogurt can make the cheesecake softer than expected.
Fresh raspberries give the best flavor and texture, but frozen raspberries can also work. If using frozen berries, there’s no need to thaw them completely before adding them.
Don’t overbake the cheesecake. A slightly jiggly center is exactly what you want because it will firm up during cooling and refrigeration.
For a brighter flavor, add a little finely grated lemon zest to the batter.
Make sure the cheesecake is thoroughly chilled before slicing. This helps create cleaner slices and a smoother texture.
Common Mistakes to Avoid
One of the biggest mistakes is overbaking. If the center becomes completely firm while the cheesecake is still in the oven, it may become dry after cooling. (See the next page below to continue…)