| Cook Time | 35 minutes |
| Servings | serves |
Ingredients
- 1 1/4 cups Biscuit Crumbs
- 80 grams Butter melted
- 750 grams Cream Cheese softened
- 3/4 cups Caster Sugar
- 1 1/2 teaspoons Vanilla Extract
- 2 Eggs
- 200 grams Greek Yoghurt
- 400 grams Cherries drained, liquid reserved
- 1/4 cup Caster Sugar extra
- 2 teaspoons Arrowroot blended with 1 tablespoon Cold Water
Ingredients
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Instructions
- Combine biscuit crumbs and butter. Press into the base of a greased and lined 22 cm round spring-form pan. Chill.
- Beat 500 grams of the cream cheese, 1/4 cup sugar and 1 teaspoon vanilla using an electric mixer until smooth. Beat in the eggs, one at a time. Pour into the prepared base and bake in a moderate oven 180c for 20 minutes. Cool for 5 minutes.
- Beat the remaining cream cheese, sugar, and vanilla until smooth, then beat the yoghurt. Pour over the cooked base then bake for a further 10-15 minutes until just a little wobbly in centre. Turn off the oven and allow to cool in oven with door ajar. Chill.
- Combine reserved cherry liquid, extra sugar and arrowroot mixture in a small saucepan and stir over a low heat until sugar is dissolved and syrup has thickened. Stir in cherries and cool. Slice the cheesecake and place onto a serving plates, spoon over cherries and syrup. Serve immediately.
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