Ingredients
- 1 cup (250 g) Greek yogurt
- 3 large eggs
- ½ cup brown sugar
- 1 teaspoon vanilla extract (optional)
- 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
The first thing I do is preheat my oven to 170°C (340°F) and prepare a small baking pan by lining it with parchment paper or lightly greasing it. I’ve found that preparing the pan first makes everything much easier, especially when it’s time to remove the chilled cheesecake later. (See the next page below to continue steps…)
