1 ¼ cup sweet biscuit crumbs 2 eggs
80g butter 200g greek yoghurt
750g cream cheese 400g jar cherries
¾ cup castor sugar ¼ cup castor sugar, extra
1 ½ tsp vanilla extract 2 tsp arrowroot with 1 tsp cold water
Method:
80g butter 200g greek yoghurt
750g cream cheese 400g jar cherries
¾ cup castor sugar ¼ cup castor sugar, extra
1 ½ tsp vanilla extract 2 tsp arrowroot with 1 tsp cold water
Method:
- Combine biscuit crumbs and butter. Press into the base of a greased and lined 22cm round spring-form tin. Chill.
- Beat 500g cream cheese, ½ cup sugar, and 1 tsp vanilla extract using an electric beater 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 for 5 minutes.
- Beat the remaining cream cheese , sugar and vanilla extract 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 a centre. Turn oven off and allow to cook in oven with door ajar. Chill.
- Combine the reserved cherry liquid, extra sugar and arrowroot mixture in a small saucepan and stir over low heat until sugar has dissolved and syrup has thickened. Stir in cherried and take off heat, cool. Slice the cheesecake and place onto serving plates, spoon over cherries in syrup. Serve immediately.