I love, love, love cheesecake! Whenever I eat it I think of that episode of Friends, when Chandler and Rachel get a cheesecake delivered to their door by mistake, and…
I always thought I could make short work of half a cheesecake myself. Naughty!
This cheesecake recipe is a classic. It’s that gorgeous, rich, creamy baked cheesecake flavour, topped with luscious, tart, cherries. You can actually choose to keep the cheesecake plain, if you prefer, or top it with your favourite fruit or chocolate or caramel or nuts or…. you get the idea.
Thanks to my lovely sister in law for sharing this recipe with me. I love it when I get a tried and tested recipe passed on, I know it will be a winner before I’ve even begun! Of course I couldn’t resist tweaking it just a tiny bit. I assure you the result is to die for.
Double Baked Cherry Cheesecake
Serves 8 – 12 (or two greedy Friends)
For the base
- 250g Yo Yo biscuits (or any sweet biscuit – eg. Nice, Graham Crackers), crushed
- 80g unsalted butter, melted
For the bottom layer
- 500g cream cheese
- 3/4 cup caster sugar
- 2 teaspoons vanilla
- 2 eggs
For the top layer
- 250g cream cheese
- 1/4 cup caster sugar
- 200g Greek yoghurt
The cherries on top:
- 400g Morello cherries
- 2 Tablespoons caster sugar, extra
- 2 teaspoons corn flour
Base: Mix together the crushed biscuits (I blitz them in the food processor) and butter until it looks like wet sand. Press into the base of a buttered spring form tin.
Bottom layer: Use an electric mixer to beat together 500g cream cheese, 3/4 cup sugar and vanilla until smooth. Beat in the eggs, one at a time. Pour on top of the base and whack it in the oven at 180 degress Celcius for 30 minutes. Allow to cool for five minutes.
Top layer: Now mix together the remaining cream cheese, Greek yoghurt and 1/4 cup sugar until nice and smooth. Pour on top of the cooled cheesecake and bake for another 10 – 15 minutes (it will still be just a little wobbly). Turn the oven off and leave the door ajar with the cheesecake inside, to cool. This helps to stop the cheesecake cracking. Once cooled the cheesecake can be kept, covered, in the fridge until needed.
Now for the cherry topping. In a small dish whisk the corn flour with 2 tablespoons of the juice from the cherries. This will help to avoid nasty corn flour lumps. Now combine this with the cherries, the rest of the juice and 2 Tablespoons caster sugar in a small saucepan. Stir over a low heat until the liquid thickens (approx 5 minutes) then leave to cool.
I popped the cherries into a lunch box for travelling to my friends house. Cheesecakes make a perfect travelling dessert and you can make them a day head. I’m all about fitting things in when I have the time! You just have to try your best not to eat the cheesecake before your event :P
Do you think you could eat half a cheesecake?