Ingredients:

  • 1.5 cups (340g) Plain non-fat Greek yogurt, thick and strained
  • 2 large eggs, room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C) and prepare two 6 oz ceramic ramekins or one 4-inch springform pan.
  2. Crack the room-temperature eggs into a mixing bowl and whisk vigorously for 60 seconds until pale yellow and frothy to aerate the base.
  3. Slowly add the Greek yogurt to the whisked eggs. Use a whisk to combine until the emulsion is completely smooth and no yogurt clumps remain.
  4. Pour the batter into the prepared ramekins or pan.
  5. Bake for 25–30 minutes. The cheesecake is done when the edges are set but the center maintains a slight 'cheesecake jiggle'.
  6. Allow to cool completely before refrigerating for at least 2 hours to achieve the final silky set. This can be made up to 3 days in advance.