https://www.philly.com.au/recipe/cherry-yoghurt-cheesecake/

Back

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.
More recipes you will love
Easy Marble Cheesecake
Easy Marble Cheesecake
Marble cheesecake mousse pots
Marble cheesecake mousse pots
Christmas Pavlova Cheesecake
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake
Triple Chocolate Cheesecake