Cherry Cheesecake Squares
Emily Davenport
9 servings
45 minutes
219
A mouthwatering Cherry Cheesecake Squares recipe from the Dairy Diary 2019.
Ingredients
- Digestive biscuits 8, crushed to a fine crumb
- Butter 25g (1oz), melted
- Soft cream cheese 280g tub
- Natural yogurt 150g pot
- Egg whites 2 medium
- Caster sugar 3 tbsp
- Plain flour 2 tbsp
- Vanilla extract 1 tsp
- Fresh cherries 150g (5oz), stoned and chopped
Directions
Preheat oven to 190°C/170°fan/Gas 5. Line a 20cm (8in) square tin with baking parchment. Mix biscuit crumbs with butter and press mixture into the tin. Bake for 6 minutes. Leave to cool while you prepare filling and fruit.
- Using an hand-held electric mixer, soften cream cheese in a bowl then add yogurt, egg whites, sugar, flour and vanilla. Whisk well.
- Pour mixture into tin and place cherry pieces on top. Bake for 25 minutes. Leave to cool, then chill. Cut into 9 squares.