Prep 20minute(s)
Ready In 55minute(s)
Serves 0
Ingredients
- 1 1/4 cups sweet biscuit crumbs
- 80g butter, melted
- 750g block PHILADELPHIA Cream Cheese, softened
- 3/4 cup caster sugar
- 1 1/2 teaspoons vanilla
- 2 eggs
- 200g Greek natural yoghurt
- 400g jar cherries, drained, liquid reserved
- 1/4 cup caster sugar, extra
- 2 teaspoons arrowroot, blended with 1 tablespoon cold water
Instructions
- COMBINE biscuit crumbs and butter. Press into the base of a greased and lined 22cm (9”) round springform tin. Chill.
- BEAT 500g PHILLY, ½ 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 the 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 oven off and allow to cool in oven with door ajar. Chill.
- COMBINE the reserved cherry liquid, extra sugar and arrowroot mixture in a small saucepan and stir over a low heat until sugar has dissolved and syrup has thickened. Stir in cherries and take off heat, cool. Slice the cheesecake and place onto serving plates, spoon over cherries in syrup. Serve immediately.
PHILADELPHIA user tips
Are you the type to pull tricks out of your apron pockets to make our recipes even
yummier?
Then we want to hear from you! Register now to share your secret tips and tricks
with us (and your fellow PHILADELPHIA lovers!).
Be the first one to submit a tip to make this recipe more yummier!!
| |
|
|
|
| Make sure to take a look at some of the other PHILADELPHIA feature videos. |