Dessert Recipes - Cherry Yoghurt Cheesecake Recipe

Ingredients

• 1 large chocolate Swiss (jelly) roll, cut into 12 slices

• 350 g/12 oz/1 1/2 cups curd (smooth cottage) cheese

• 150 ml/2/3 cup black cherry yoghurt

• 50 g/2 oz/1/4 cup caster (superfine) sugar

• 2 eggs, separated

• 15 ml/1 tbsp powdered gelatin

• 45 ml/3 tbsp cold water

• 450 g/1 lb fresh black cherries, stoned (pitted)

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Method:

1. Arrange some of the Swiss roll slices around the sides of a deep 25 cm/10 in round cake tin (pan). Reserve the remaining slices.

2. Mix together the cheese and yoghurt in a bowl with the sugar. Beat the egg yolks into the mixture.

3. Sprinkle the gelatin over the water in a small bowl and leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until completely dissolved (or heat briefly in the microwave).

4. Stir into the cheese mixture with half the cherries. Chill until on the point of setting.

5. Whisk the egg whites until stiff. Fold into the cheese mixture. Turn into the cake tin and level the surface. Arrange the remaining cake slices over. Chill until set.

6. When ready to serve, loosen all round the edge between the sponge and the tin. Dip the base briefly in hot water, then turn out the cheesecake on to a serving plate.

7. Arrange the remaining cherries over and serve.