In a bowl, mix the eggs, erythritol, and vanilla flavoring together until well combined.
Add the Greek yogurt and cream cheese to the egg mixture, whisking well until smooth.
Sift in the cornstarch and mix thoroughly to combine.
Strain the batter through a sieve into a lined springform pan to ensure a perfectly smooth texture.
Bake at 160°C (320°F) on convection mode for about 1 hour. For the best visual and structural results, cover the pan with aluminum foil for the first 40 minutes, then uncover for the final 20 minutes. Place a baking pan with about 3 fingers of water on the bottom of the oven to create steam, and bake the cheesecake on the lowest rack.
Allow the cake to cool inside the oven to prevent it from sinking. Slice and serve topped with pistachio spread and fruit jam.
Cook it hands-free.
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