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Vanilla cherry cheesecake

  • 4:55 Prep
  • 0:55 Cook
  • 10 Servings
  • Advanced


  • 250g packet caramel pecan cookies
  • 40g reduced-fat spread, melted
  • 250g light cream cheese, softened
  • 400g reduced-fat ricotta cheese
  • 200g reduced-fat vanilla yoghurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 670g jar pitted cherries, drained, syrup reserved
  • 2 teaspoons finely grated orange rind
  • 1/4 cup orange juice
  • 2 teaspoons finely grated lemon rind
  • 1/4 cup lemon juice


  • 1
    Preheat oven 170°C/150°C fan-forced. Grease a 6cm-deep, 19cm (base) round springform pan. Line base and side with baking paper.
  • 2
    Process biscuits until mixture resembles fine breadcrumbs. Add spread. Process until just combined. Press mixture over base of prepared pan. Refrigerate for 10 minutes. Bake for 10 minutes. Cool.
  • 3
    Process cream cheese, ricotta, yoghurt, eggs and vanilla until smooth. Pour mixture over base. Bake for 30 to 35 minutes or until just set. Cool. Cover and refrigerate for 4 hours or overnight.
  • 4
    Heat reserved cherry syrup, orange rind, orange juice, lemon rind and lemon juice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 6 to 8 minutes or until reduced by half. Add cherries. Stir to coat. Remove from heat. Cool. Serve cheesecake topped with cherry mixture.

Source: taste.com.au


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