Preheat your oven to 350°F (180°C) to ensure even baking.
In a bowl, whisk together Greek yoghurt, eggs, sweetener and vanilla extract until smooth.
Add cornstarch gradually and mix until the batter becomes completely smooth.
Lightly grease a baking pan or line it with parchment paper.
Pour the smooth batter into the prepared pan and tap gently to release air bubbles.
Place the pan in the oven and bake for 50 minutes until the top is lightly golden.
The cheesecake should be set but slightly jiggly in the centre.
Remove from the oven and let it cool slightly at room temperature.
Refrigerate for 1–2 hours for a firmer, more sliceable texture.
Slice and serve with berries, jam or your favourite garnish.