Cherry Yoghurt Cheesecake

Cherry Yoghurt Cheesecake
20 Mins
Prep time
55 Mins
Cooking time
Serves 10

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.