Preheat oven: To 350°F (175°C). Grease or line a small round 7–8 inch cake pan.
Prepare batter:
In a bowl, whisk eggs and sugar until light and slightly frothy.
Add Greek yogurt and cornstarch. Mix until smooth and well combined.
Bake: Pour mixture into the prepared pan. Bake for 25–30 minutes, until the top is lightly golden and a toothpick inserted comes out clean.
Cool & Chill: Let cool to room temperature, then refrigerate for at least 1 hour to set.
Serve: Top with fresh berries, fruit compote, or a light dusting of powdered sugar. Slice and enjoy!
💡 Ashley’s Tips:
For an extra fluffy texture, separate egg whites, whip them to stiff peaks, and fold gently into the batter.
Use full-fat Greek yogurt for richer flavor.
This cheesecake keeps in the fridge for 2–3 days in an airtight container.
If you want, I can also give you a no-bake version of this 4-ingredient yogurt cheesecake that’s ready in minutes and just as creamy and light! Do you want me to share that next?
