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1 Cherry Yoghurt Cheesecake

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Cherry Yoghurt Cheesecake

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Ingredients

10 slice(s)

  • 200 g sweet biscuits - arnotts nice or smilar
  • 80 g Butter
  • 750 g block Philadelphia cream cheese, softened
  • 210 g caster sugar, plus an extra 2 tbsp for cherry sauce
  • 1 1/2 tsp Vanilla Bean Paste
  • 2 eggs, room temperature
  • 200 g Greek natural yoghurt
  • 400 g jar pitted cherries, drained, liquid reserved
  • 2 tsp Arrowroot, blended with
  • 1 tbsp cold water
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  • 6
    55min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

  1. 1. Grease and line a 22cm round springform tin. Preheat oven to 180 degrees.

    2. Place butter into mixing bowl and melt 2mins/60deg/sp2. Add biscuits and chop sp5 until mixture is a fine crumb. Press mixture into tin and chill.

    3. Place 500g cream cheese, 160g caster sugar and 1 tsp vanilla into mixing bowl and beat sp5 until smooth. Scrape sides with spatula. Add eggs one at a time through lid and onto moving blades. Beat well after each addition. Pour into prepared base and bake approx. 20mins. Cake should still be slightly wobbly in the middle. Allow to cool for 5 mins.

    4. Place remaining cream cheese, sugar and vanilla into mixing bowl and beat sp5 until smooth. Scrape sides of bowl. Add yoghurt through lid and beat until combined. Pour over cooked base then bake for a further 10-15 mins until just a little wobbly in centre. Allow to cool in oven with door ajar. Chill.

    5. Clean and dry mixing bowl. 

    6. Place reserved cherry liquid, sugar and arrowroot mixture into mixing bowl. Cook 80deg/sp2 until sugar has disolved and liquid thickens. Add cherries and stir 5sec/Counter-clockwise operation/sp1. Cool.

    7. Slice cheesecake and place onto serving plates, spoon over cherries and syrup and serve immediately.

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Accessories you need

  • Spatula TM5/TM6
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Tip

This recipe is converted from the PHILADELPHIA Cream Cheese cookbook - Simply Heaven.

 

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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  • Love Love LOVE this recipe

    Submitted by Siona72 on 4. August 2015 - 12:35.

    Love Love LOVE this recipe thank you!!  Easy to make and oh so tasty both with the cherry sauce and my own berry coulis

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