Next, I whisk together the Greek yogurt, eggs, brown sugar, vanilla extract, and a pinch of salt until the batter becomes completely smooth and creamy. I always take an extra minute to dissolve the brown sugar as much as possible because it creates an even smoother texture after baking.
If I want the cheesecake to hold its shape a little better, I whisk in the cornstarch until there are no lumps remaining. Then I pour the batter into the prepared baking pan and gently smooth the top with a spatula. A few light taps on the counter help remove any large air bubbles.
Finally, I bake the cheesecake for 30 to 35 minutes, until the edges are set while the center still has a slight wobble. After baking, I let it cool completely before refrigerating it for 1 to 2 hours. Chilling gives the cheesecake its wonderfully creamy texture and makes slicing much easier.
Pro Tips for Best Results
I’ve tested this recipe with both full-fat and low-fat Greek yogurt, and full-fat Greek yogurt consistently gives the richest, creamiest texture. If possible, that’s the one I recommend using.
Another thing I’ve learned is to avoid overbaking. The cheesecake should still jiggle slightly in the center when it comes out of the oven because it continues setting as it cools.
If you have extra time, chill the cheesecake overnight. I find that the texture becomes even creamier and the flavors blend together beautifully.
Common Mistakes to Avoid
The first mistake I made was rushing the chilling process. Although the cheesecake tastes good while still slightly warm, it’s much creamier after spending a couple of hours in the refrigerator. (See the next page below to continue…)