Prep:  20 min
Cook:  55 min
Average: 4.6 (5 votes)
Difficulty:
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Saved:
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A delicious combination of Philly and Greek yoghurt in the double layer baked cheesecake.

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Cherry Yoghurt Cheesecake
Ingredients:
Base
Filling
Garnish
Method:
Base
  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
Filling
  1. BEAT 500g Philly, 1/2 cup sugar and 1 teaspoon vanilla using an electric mixer until smooth. Beat in the eggs, one at a time.
  2. 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.
  4. 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
Garnish
  1. 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.
  2. Stir in cherries and take off heat, cool. Serve cherries and syrup over the chilled cheesecake
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