Now, Why This Recipe and What Makes It Special?

This version came out of a craving and some leftover cream cheese, and it turned out way better than I expected. I used regular cream cheese, full-fat Greek yogurt, and granulated sugar—just the basics. No trying to reinvent anything here. The batter came together with a few tweaks to the usual order, and I baked it in a 6-inch pan, which made just enough without going overboard.

What makes it work is the texture—super creamy inside, with that deep brown top that looks intense but tastes perfect. I didn’t want it overly sweet or too fussy, and this hit right in the middle. It feels a little fancy when you slice into it, but it’s still simple enough to make whenever. Serve it cold, slice it right on the parchment, and you’re done. I added whipped cream and raspberries because I had them on hand—but honestly, it doesn’t need much.

Lessons Learned

I changed up the mixing order a bit after trying it the usual way. Starting with cream cheese, yogurt and sugar just makes the most sense—it breaks it all down better. Cornstarch and vanilla go in next so they blend in smooth, then the eggs last. That’s what gave me the creamy texture I was going for without over mixing anything or ending up with a weirdly dense center.

I also played around with the oven temps. Starting at 375°F helped it set up slowly, then bumping it to 480°F gave it that classic burnt top. I used the top rack for both stages and watched it closely toward the end. The center stayed soft and the edges caramelized without cracking or drying out. Once it was done, I cooled it in the pan on a rack, then straight into the fridge—no touching it until it was set. That was key.

How to Make It Your Own

You could easily add lemon zest, almond extract, or swirl in a little jam before baking if you want to change the flavor. I kept it plain because I wanted to test the base recipe first, and I’m glad I did. If you do add anything, don’t go overboard—this kind of cake does best when it’s not trying too hard. It's already rich, so a little goes a long way.

For serving, you can dress it up or leave it as-is. I went with whipped cream and berries because it looked good and added a fresh bite, but honestly, it’s great straight from the fridge with nothing on it.

Pro Tip:
Let it chill in the pan. Don’t try to move it early. Once it’s cold, use the parchment overhang to lift the whole thing out and keep it on the paper while you slice. It’s way less messy, and it looks kind of cool that way too. The burnt top is exactly what you want—it’s not over baked, it’s just how it’s supposed to look.

Summary Notes:

This cheesecake looks fancy but couldn’t be easier. One bowl, one pan, no fuss. It’s rich, creamy in the middle, perfectly browned on top, and comes together with basic ingredients you probably already have. Chill it in the pan, slice it right on the parchment, and serve it however you like—whipped cream, berries, or just as-is.

Tried it? Let us know how it went in the comments below.