Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
Philadelphia
SHOW SEARCH
Recipes
Products
About
Contact
Facebook
Youtube
Pinterest
Instagram
Google+
https://www.philly.com.au/recipe/cherry-yoghurt-cheesecake/
Home
Recipes
Cherry Yoghurt Cheesecake
Back
Cherry Yoghurt Cheesecake
20 Mins
Prep time
55 Mins
Cooking time
Serves
10
Print recipe
Share
+
Facebook
Pinterest
Email
Google+
What you need
1 1/4 cups sweet biscuit crumbs
70g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
3/4 cup caster sugar
1 1/2 teaspoons vanilla extract
2 eggs
200g Greek yoghurt
400g jar cherries, drained, liquid reserved
1/4 cup caster sugar, extra
2 teaspoons arrowroot, blended with 1 tablespoon cold water
How to make it
COMBINE biscuit crumbs and butter in a bowl. Press into the base of a greased and lined 22cm (9") round springform tin. Chill 10 minutes.
BEAT 500g PHILLY, ½ cup sugar and 1 teaspoon vanilla using an electric mixer until smooth. Beat in the eggs, one at a time. Pour mixture into the prepared base and bake at 180°C for 20 minutes. Cool 5 minutes.
BEAT remaining PHILLY, sugar and vanilla until smooth, then beat in the yoghurt. Pour over cooked base then bake for a further 10-15 minutes until just a little wobbly in centre. Turn off oven and allow to cool in oven with door ajar. Chill.
COMBINE reserved cherry liquid, extra sugar and arrowroot mixture in a small saucepan over a low heat until sugar has dissolved and syrup has thickened. Stir in cherries and take off heat, cool. Serve cherries and syrup over the chilled cheesecake.
Recipe or Meal Type
Desserts |
Entertaining
Cuisines
Baking |
Creamy
More recipes you will love
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake
Lactose free Japanese cheesecake
Berry Pavlova Wreath