Vanilla cherry cheesecake

Tasty Vanilla cherry cheesecake Recipe

Vanilla cherry cheesecake
Prep Time : 4:55 | Cook Time : 0:55 | Total Time : 5:50 | Serving : 10 person.


  • 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


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

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