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 whisk it in until fully incorporated. Taking a little extra time here helps create the silky texture that makes this cheesecake so enjoyable.
Once the batter is smooth, I pour it into the prepared baking pan and gently smooth the top with a spatula. I tap the pan lightly on the counter to remove any large air bubbles and create an even surface.
I bake the cheesecake for 30 to 35 minutes, until the edges are set and the center still has a gentle jiggle. This slight movement is exactly what I look for because the cheesecake continues to firm up as it cools.
After removing it from the oven, I let it cool completely at room temperature before refrigerating it for 1 to 2 hours. Chilling allows the cheesecake to develop its wonderfully creamy texture and makes slicing much easier.
Pro Tips for Best Results
I always use thick, full-fat Greek yogurt because it creates the richest and creamiest cheesecake.
For an even smoother batter, I sometimes blend all the ingredients together instead of whisking them by hand.
If you have extra time, refrigerate the cheesecake overnight. The texture becomes even creamier, and the flavors develop beautifully.
Common Mistakes to Avoid
One mistake I made when testing this recipe was overbaking it. The center should still wobble slightly when you remove it from the oven because it will continue setting as it cools. (See the next page below to continue…)