Cherry Cheesecake Squares
A mouthwatering Cherry Cheesecake Squares recipe from the Dairy Diary 2019.
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
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.