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Vanilla cherry cheesecake
Vanilla cherry cheesecake
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Prep Time:
295 minutes
Cook Time:
55 minutes
Total Time:
350 minutes
Ingredients:
  • 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
  • 670g jar pitted cherries, drained, syrup reserved
  • 2 tsp finely grated orange rind
  • 65.63 gm orange juice
  • 2 tsp finely grated lemon rind
  • 65.63 gm lemon juice
Instructions:
  • Preheat the oven to 170°C (150°C fan-forced), then generously grease a 6cm-deep, 19cm round springform pan and line the base and sides with baking paper.
  • Pulse biscuits in the food processor until they resemble fine crumbs. Add the spread and pulse until just combined. Press the mixture onto the base of the prepared pan. Chill in the fridge for 10 minutes. Bake for 10 minutes, then cool before serving.
  • Blend cream cheese, ricotta, yogurt, eggs, and vanilla until velvety smooth. Pour the mixture onto the crust, then bake for 30-35 minutes until perfectly set. Allow to cool, then refrigerate covered for at least 4 hours, or overnight for best results.
  • In a saucepan over medium-high heat, combine cherry syrup, orange rind, orange juice, lemon rind, and lemon juice. Bring to a boil, then reduce heat to low and simmer for 6 to 8 minutes until reduced by half. Stir in cherries to coat, then remove from heat to cool before serving over cheesecake.

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