Blueberry Greek Yogurt Cheesecake

מצרכים

• 500 g Greek yogurt (about 2 cups)
• 4 large eggs
• 5 tbsp cornstarch
• 150 g fresh or frozen blueberries (about 1 cup)
• 1 tsp vanilla extract, optional
• 70–80 g honey or maple syrup (about ¼–⅓ cup), optional

אופן ההכנה

1. Preheat the oven to 180°C / 350°F.
2. Add the Greek yogurt, eggs, cornstarch, vanilla, and optional sweetener to a large bowl.
3. Whisk until completely smooth with no visible lumps.
4. Pour the batter into a parchment-lined springform pan.
5. Scatter the blueberries evenly over the surface.
6. Bake for around 35–45 minutes, until the edges are lightly golden and the centre is set but still has a gentle wobble.
7. Let the cheesecake cool fully at room temperature.
8. Refrigerate for at least 4 hours, or leave it overnight for an even firmer texture.
9. Remove carefully from the pan and place on a serving plate.
10. Slice into 8 portions and serve chilled.
11. Macros per slice
12. Approximate values for 8 servings, without the optional honey/maple syrup:
13. ✅ 118 kcal
14. ✅ 11 g protein
15. ✅ 8 g carbohydrates
16. ✅ 5 g fat
17. #blueberrycheesecake #dessert #easyrecipes