Cherry Yoghurt Cheesecake
Servings
10serves
Cook Time
35minutes
Servings
10serves
Cook Time
35minutes
Ingredients
Instructions
  1. Combine biscuit crumbs and butter. Press into the base of a greased and lined 22 cm round spring-form pan. Chill.
  2. 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.
  3. 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.
  4. 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.