Haven’t been having a great time in the kitchen! Made a few different things but they haven’t passed the critics that I live with. This is an old favourite! It has two different layers which makes it really yummy! Some cheesecakes are overly sweet, this one is just right. The recipe is straight from a Philidelphia cream cheese wrapper from some time ago 🙂 I use a silicon cake tin, because I don’t have much luck with spring-form pans and I find it just as easy to take the cheesecake out of the silicon.
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups sweet biscuit crumbs
- 1/4 cup caster sugar, extra
- 2 eggs 2 teaspoons arrowroot, blended with 1 tablespoon cold water 200g Greek yoghurt
- 3/4 cup caster sugar
- 400g jar cherries, drained, liquid reserved
- 70g butter, melted
- 3x 250g blocks PHILADELPHIA Cream Cheese, softened
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.
BEAT 500g PHILADELPHIA, 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 remaining PHILADELPHIA, 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.
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.