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Cherry Yoghurt Cheesecake
Serves: 10
Preparation Time: 15mins
Cooking Time: 20mins
Ingredients
    1 1/4 cup Sweet Biscuit Crumbs
    80g Melted Butter
    750g Barambah Quark
    3/4 cup Caster Sugar
    1 1/2 tsp Vanilla Extract
    2 Eggs
    200g Barambah Greek Yoghurt
    400g Jar Cherries (drained, liquid reserved)
    1/4 Cup Caster Sugar
    2 tsp Arrowroot blended with 1 tsp Water
Method
Combine biscuit crumbs and butter, press into the base of a greased and lined 22cm round springform tin, chill in fridge.
Preheat oven to 180 C
Beat 500g Quark, 1/2 cup caster sugar and vanilla with an electric mixer until smooth. Add the eggs one at a time. Pour mixture into the base and bake in moderate oven for 20 minutes. Remove and cool for 5 minutes.
Beat the remaining 250g Quark, remaining sugar and 1/2 tsp vanilla until smooth then add yoghurt. Pour over cooked base and bake for a further 10-15 mins until just slightly wobbly in the centre. Once cooked allow to cool in the oven with the door ajar, chill later.
Cherry Sauce: Combine the preserved cherry liquid, additional 1/4 cup caster sugar and arrowroot mixture in a small saucepan and stir over heat until sugar has dissolved and syrup has thickened. Stir in cherries and cool.
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