Cherry Cheesecake Squares
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
Instructions
1
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.
2
Using an hand-held electric mixer, soften cream cheese in a bowl then add yogurt, egg whites, sugar, flour and vanilla. Whisk well.
3
Pour mixture into tin and place cherry pieces on top. Bake for 25 minutes. Leave to cool, then chill. Cut into 9 squares.
Categories:Afternoon TeaBaking RecipesCheeseDairy Diary 2019 RecipesNew Year’s EveParty FoodSummerVegetarian
