Creamy cheesecake with tangy cherry sauce: a treat for everyone

This cheesecake is incredibly creamy, rich and perfectly balanced with a tangy cherry sauce that takes it to the next level. With a buttery biscuit base, a velvety filling of a yoghurt and cheese mixture and a delicious fruit filling, this cheesecake is a guaranteed hit at any party. It’s simple to make but tastes like it comes straight from a bakery, with just the right combination of sweetness and tartness. Each slice melts in your mouth, so it’s impossible to resist.

Why you will love this recipe: This cheesecake has a smooth, creamy texture that is lightened by the use of yogurt and cheese, making it indulgent without being too heavy. The buttery biscuit base adds a delicious 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 share the recipe with everyone because it’s really good!

Perfect occasion: This cheesecake is perfect for birthdays, dinner parties, or anytime you want to impress your guests. It also works wonderfully for holiday gatherings, especially in the summer when fresh fruit toppings are in season. Serve it chilled for a refreshing and indulgent dessert that will leave everyone asking for more.

Decorating Tips: For a stunning presentation, you can swirl the cherry sauce over the cheesecake before serving. A light dusting of powdered sugar or a few fresh cherries on top would also enhance the look. If you want to add an extra touch of elegance, you can place small dollops of whipped cream around the edges.

Recipe:

Ingredients for the cheesecake filling:

• 200g of sugar (1 cup)
• 120g of vegetable oil (a little more than ½ cup)
• 500 g of drained cheese (or fresh strained yogurt if unavailable)
• 500 g drained yogurt (unsalted)
• 200 ml of cream (1 cup)
• ¼ cup of milk (60ml)
• 85g cornstarch (a little more than ½ cup) (optional: use 48g cornstarch and 1 packet unsweetened vanilla pudding mix for added flavor)
• 3 eggs
• 1 sachet of vanilla

Ingredients for the base:

• 200 g finely ground biscuits
• 100g melted butter

Ingredients for the sauce:

• 300 g frozen cherries (or other fruit)
• 3 tablespoons of sugar
• 1 large tablespoon of cornstarch (20g)
• 100 ml of water (1 small tea glass)

Method:

1. Prepare the base: Mix the finely ground biscuits with the melted butter until well combined. Press the mixture firmly into the bottom of a 26cm 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.
2. Prepare the cheesecake filling: In a large mixing bowl, combine the drained cheese (or yogurt), sugar, vegetable oil, cream, milk, cornstarch, eggs and vanilla. Blend until smooth and free of lumps. If using pudding mix, mix it with cornstarch for added flavor. Pour the mixture onto the pre-baked biscuit base, spreading it evenly.
3. 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 oven and let cool to room temperature.
4. Prepare the cherry sauce: In a small saucepan, add the frozen cherries and sugar, cook until the cherries begin to release their juice. In another cup, mix the cornstarch with water and stir it into the boiling cherries. Cook until the sauce thickens, then remove from heat. Pass the sauce through a fine mesh sieve to remove any lumps.
5. Assemble the cheesecake: Once the cheesecake has cooled, pour the cherry sauce on top, spreading it evenly. Let the cheesecake cool in the refrigerator overnight to allow the flavors to fully develop.

Enjoy your creamy cheesecake topped with a tangy and vibrant cherry sauce that will have everyone asking for the recipe!