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Preheat oven to 320°F (160°C). Grease a 9-inch round cake pan.
In a large bowl, whisk eggs vigorously for 2 minutes until well beaten.
Slowly add Greek yogurt to beaten eggs, stirring constantly to prevent lumps.
Sift cornstarch into the mixture and whisk until completely smooth.
Pour mixture into prepared cake pan and smooth the top.
Bake for 45-50 minutes until top is golden and center is slightly jiggly.
Cool completely at room temperature for 2 hours, then refrigerate before serving.