Greek yogurt cheesecake

The original recipe calls for 1/4 cup berries, which I left in the instructions, but I just have the "base" recipe here. I made this with 1/4 cup defrosted raspberries, and split the mixture between two slightly different-sized ramekins. Still baked for 12 minutes (or slightly more) and it turned out just fine. There's no need to grease the container; I found it didn't stick at all. Excellent with raspberries, would probably be good with other berries, swirled-in jam, or simply a drizzle of a little more maple syrup on top.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 F.

Step 2

Add all ingredients except berries to a bowl. Whisk together until completely combined.

Step 3

Pour batter into a heatproof bowl. Top with berries.

Step 4

Bake for 12 minutes. It should still be wobbly but will firm up after cooling.

Step 5

Remove from the oven and chill in the fridge until completely cooled.