Easy Cherry Cheesecake Recipe
8 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 225 g Digestives (crushed)
- 50 g Butter (melted)
- 340 g Cream Cheese (full-fat)
- 2 tbsp Caster Sugar
- 2 Eggs (large)
- 1 tsp Vanilla Extract
- 150 ml Plain Yogurt
- 400 g Cherry Pie FIlling (in a can)
Method
- Preheat the oven to 180ยฐc (160fan/ 350F/ Gas 4) and line the base of a 20cm springform tin with baking paper.
- Mix together the crushed digestives and melted butter in a mixing bowl. Press the mixture into the bottom of the tin with the back of a metal spoon.
- Beat together the cream cheese, eggs, vanilla extract, and caster sugar until smooth. You can use a wooden spoon or a standing mixer for this.
- Pour the cheesecake mixture into the tin and bake in a preheated oven for 25 minutes.
- Remove the tin from the oven, spoon over the yogurt topping, and return to the oven for 5 minutes.
- Allow the cheesecake to cool for 10 minutes before spooning on the cherry pie filling. Cool for 1 hour and then refrigerate for at least 6 hours, but preferably overnight.
- When you are ready to serve, run a dinner knife around the edge of the tin before gently releasing the springform catch.