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1 Cherry yoghurt cheesecake

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Cherry yoghurt cheesecake

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Ingredients

12 slice(s)

Base

  • 250g plain sweet biscuits
  • 100 Butter, melted

Filling. Part 1

  • 1 lemon, rind only
  • 100g caster sugar
  • 500g Philadelphia cream cheese, chopped, room temperature
  • 2 eggs
  • 1 dash vanilla extract

Filling. Part 2

  • 250g Philadelphia cream cheese, chopped. Room temperature
  • 60g caster sugar
  • 1 dash vanilla extract
  • 200g natural yoghurt

Cherry topping

  • 400g jar pitted cherries, drained. Keep the juice as well as the cherries.
  • 2 level tablespoons cornflour, blended with 2T water
  • 100g caster sugar
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Recipe's preparation

    Base
  1. Grease and line the base of a 23cm springform pan.
    1. Add biscuits to the Closed lid and crush sp5/20 seconds.
    2. Combine with melted butter, sp4/15 secs.
    3. Press into base and sides of pan and place in fridge for several hours or overnight.
    2. Filling. Part 1
  2. Preheat the oven to 180°C.
    1. Place rind and sugar in Closed lid and blitz sp 9/10 secs. Scrape.
    2. Add cheese and vanilla and blend sp 5/15 secs.
    3. With motor running at sp 4, add eggs one at a time through the MC hole for about 30 secs. Scrape and blend again briefly if required.
    4. Pour into chilled base.
    5. Bake for 20-25 mins. It will be only partially cooked.
    6. Leave in the pan.
    3. Filling. Part 2
  3. 1. Add cheese, sugar and vanilla to the Closed lid and blend sp4/15 secs. Scrape.
    2. Add yoghurt and blend sp4/10 secs. Scrape and blitz again briefly if necessary.
    3. Spread over par-cooked base and bake for a further 35-45 minutes.
    4. Mixture should be set on the sides and slightly wobbly in the centre.
    5. Leave to cool in the oven with the door slightly ajar, before chilling in the fridge.
    4. Cherry topping
  4. 1. Add all ingredients, including the reserved cherry juice, but not the cherries to the Closed lid.
    2. Cook 90°C/ 5 mins/ sp3, or until thick and glossy.
    3. Add cherries and combine sp2/Counter-clockwise operation 20 seconds. Chill.
    4. Pour over cake before serving or slice and serve each slice with cherries and syrup over the top.
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Accessories you need

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Tip

Allow plenty of time for making this. The base needs to chill for at least 4 hours or overnight. The finished product needs to chill completely in the fridge also.
But it's worth it...trust me..
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Ipad0812:...

    Submitted by osram on 24. December 2017 - 17:09.

    Ipad0812:
    A capital T usualy stands for Tablespoon so 2T = 2 Tablespoons.

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  • Hi! ...

    Submitted by Ipad0812 on 24. December 2017 - 08:03.

    Hi!

    Just wondering what '2T' water is?

    Thank you in advance! tmrc_emoticons.)

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