A delicious combination of Philly and Greek yoghurt in the double layer baked cheesecake.
Base
Ingredients
1 cups sweet biscuit crumbs
70g butter, melted
Method
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
Ingredients
750g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
1 teaspoons vanilla extract
2 eggs
200g Greek yoghurt
Method
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.
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
Garnish
Ingredients
400g jar cherries, drained, liquid reserved
1/4 cup caster sugar, extra
2 teaspoons arrowroot, blended with 1 tablespoon cold water
Method
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
