Nothing screams delicious like a fresh baked cheesecake!


1 ¼ cups malt biscuit crumbs
70g butter, melted
¾ cup caster sugar
400g jar cherries, drained with liquid reserved

2 eggs
750g cream cheese
200g Greek yoghurt
¼ cup caster sugar
2 tsp arrowroot with 1tbs cold water


1. Preheat the oven to 180˚C and grease or line springform cake pan.
2. Combine biscuits and butter in bowl and press into base of pan. Chill for 15min.
3. Beat the 500g of cream cheese, ½ sugar and 1 tsp of vanilla using mixer or electric beaters, mix until smooth.
4. Beat in the eggs, one at a time. Pour mixture into prepared base and bake for 20min. Allow to cool for 5 min.
5. Next beat remaining cream cheese, sugar and vanilla until smooth, then add the yoghurt.
6.Pour over cooked base then bake for a further 10-15 minutes until just a little wobbly in center. Turn off oven and allow to cool with door slightly open.
7. Combine the cherry liquid with remaining sugar and arrowroot mix over a low heat until sugar is dissolved and syrup is thick.
8. Remove from heat and stir in cherries, cool. Serve the cheesecake with the cherries and syrup poured over!

Baked Cherry and Yoghurt Cheesecake

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