Prep: 20 min
Cook: 55 min
Difficulty: Cuisine: Saved: | 72 | Recipe by: Everyday Delicious Kitchen |
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Cherry Yoghurt Cheesecake
Ingredients:
Base
Filling
Garnish
Method:
Base
- 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
- 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
- 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
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