I make this crustless, Basque-style healthy cheesecake with whole-milk vanilla Greek yogurt, two eggs, and cornstarch. A hot oven caramelizes the top, and an overnight chill sets the center thick and creamy.
1 Preheat the oven to 425°F (220°C). Line an 8x4-inch loaf pan with parchment paper, leaving extra parchment extending above the sides.
2 Taste the yogurt. If it's mostly tangy rather than dessert-sweet, plan to add 1 tablespoon of maple syrup or honey to the batter.
3 Gently whisk the yogurt, eggs, and vanilla (plus the maple syrup or honey, if using) until smooth. Avoid beating in air, which can cause puffing and cracking.
4 Sift in the cornstarch and salt. Whisk gently until completely combined with no lumps.
5 Pour the batter into the prepared pan. Bake until the edges are set, the center still has a gentle jiggle, and the top is deep golden brown. Start checking at 20 minutes.
6 Let the cheesecake cool completely in the pan at room temperature.
7 Refrigerate for at least 4 hours, preferably overnight, to finish setting.
8 Lift out using the parchment, slice, and serve with fresh berries.
