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 want a slightly firmer cheesecake, I whisk in the cornstarch until it’s fully incorporated with no lumps remaining.
Once the batter is ready, I pour it into the prepared baking pan and smooth the surface with a spatula. Then I scatter the fresh raspberries evenly over the top, gently pressing some of them slightly into the batter. This helps distribute the fruit beautifully throughout the cheesecake while leaving some berries visible on top.
I bake the cheesecake for 30 to 35 minutes, until the edges are set and the center still has a slight jiggle. That’s the perfect sign that it will finish setting as it cools.
After baking, I let the cheesecake cool completely at room temperature before refrigerating it for 1 to 2 hours. Chilling allows the texture to become wonderfully creamy and makes slicing much easier.
Pro Tips for Best Results
I’ve learned that thick, full-fat Greek yogurt produces the richest and creamiest cheesecake texture.
Fresh raspberries provide the best appearance and flavor, but frozen raspberries can also be used straight from the freezer without thawing.
For an extra burst of freshness, I sometimes add a little lemon zest to the batter before baking. It pairs beautifully with the raspberries.
Common Mistakes to Avoid
One mistake I made early on was overbaking the cheesecake. The center should still wobble slightly when you remove it from the oven because it continues to set while cooling. (See the next page below to continue…)