This cheesecake is incredibly creamy, rich, and perfectly balanced with a tart cherry sauce that takes it to the next level. With a buttery biscuit base, a velvety filling made from a mix of yogurt and cheese, and a delicious fruit topping, this cheesecake is a guaranteed hit at any gathering. It’s simple to make but tastes like it’s straight from a bakery, with just the right combination of sweetness and tartness. Every slice melts in your mouth, making it impossible to resist.
Why You’ll Love This Recipe: This cheesecake has a smooth, creamy texture that’s lightened up by the use of yogurt and cheese, making it feel indulgent without being too heavy. The buttery biscuit base adds a delightful crunch, while the cherry topping brings a burst of fruity tartness to balance the richness of the cheesecake. It’s easy to prepare and versatile, perfect for any occasion. Once you try it, you’ll be sharing the recipe with everyone because it’s just that good!
Perfect Occasion: This cheesecake is perfect for birthdays, dinner parties, or any time you want to impress your guests. It also works wonderfully for holiday gatherings, especially during summer when fresh fruit toppings are in season. Serve it chilled for a refreshing and indulgent dessert that will leave everyone asking for more.
Decoration Tips: For a stunning presentation, you can swirl the cherry sauce on top of the cheesecake before serving. A light dusting of powdered sugar or some fresh cherries on top would also elevate the look. If you want to add an extra touch of elegance, you can pipe small dollops of whipped cream around the edges.
Recipe:
Ingredients for the Cheesecake Filling:
- 200g sugar (1 cup)
- 120g vegetable oil (just over ½ cup)
- 500g strained cheese (or fresh strained yogurt if unavailable)
- 500g strained yogurt (unsalted)
- 200ml cream (1 cup)
- ¼ cup milk (60ml)
- 85g cornstarch (slightly more than ½ cup) (optional: use 48g cornstarch and 1 packet of unsweetened vanilla pudding mix for added flavor)
- 3 eggs
- 1 packet vanilla
Ingredients for the Base:
- 200g finely ground biscuits
- 100g melted butter
Ingredients for the Sauce:
- 300g frozen cherries (or other fruit)
- 3 tbsp sugar
- 1 heaping tbsp cornstarch (20g)
- 100ml water (1 small tea glass)
Method:
- Prepare the Base: Mix the finely ground biscuits with the melted butter until fully combined. Press the mixture firmly into the bottom of a 26 cm springform pan, creating an even layer. Preheat the oven to 180°C (350°F) and bake the crust for 10 minutes. Let it cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, combine the strained cheese (or yogurt), sugar, vegetable oil, cream, milk, cornstarch, eggs, and vanilla. Mix until smooth and lump-free. If using pudding mix, blend it in with the cornstarch for added flavor. Pour the mixture over the pre-baked biscuit base, spreading it evenly.
- Bake the Cheesecake: Preheat the oven to 175°C (350°F). Bake the cheesecake for about 50 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool at room temperature.
- Prepare the Cherry Sauce: In a small saucepan, add the frozen cherries and sugar, cooking until the cherries start to release their juices. In a separate cup, mix the cornstarch with water and stir it into the boiling cherries. Cook until the sauce thickens, then remove from heat. Strain the sauce through a fine mesh sieve to remove any lumps.
- Assemble the Cheesecake: Once the cheesecake has cooled, pour the cherry sauce over the top, spreading it evenly. Let the cheesecake chill in the refrigerator overnight to allow the flavors to develop fully.
Enjoy your creamy cheesecake topped with a tart and vibrant cherry sauce that will have everyone asking for the recipe!
