Creamy, light and wonderfully refreshing, this Greek-style cheesecake combines thick Greek yoghurt, cream cheese and a buttery biscuit base. Finished with sweet-tart KYKNOS Sour Cherries and their rich syrup, it makes an elegant dessert that's perfect for entertaining or enjoying with coffee.
Ingredients
For the base
- 2 packets digestive biscuits
- 100g butter, melted
- 1 tablespoon brandy (optional)
For the filling
- 1kg Greek-style yoghurt
- 250g cream cheese, softened
- 1/2 cup sugar
For the topping
- 1 can KYKNOS Sour Cherries
- 300ml KYKNOS Sour Cherry Syrup
Method
- Crush the digestive biscuits in a food processor until they resemble fine crumbs.
- Transfer to a bowl and mix with the melted butter and brandy (if using) until evenly combined.
- Divide the biscuit mixture between individual serving glasses or dessert bowls and gently press down to form the base.
- Place in the refrigerator while preparing the filling.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the Greek-style yoghurt and continue mixing until fully combined.
- Spoon the cheesecake mixture evenly over the chilled biscuit bases.
- Refrigerate for at least 2 hours, or until well chilled and lightly set.
- Top with KYKNOS Sour Cherries and drizzle generously with KYKNOS Sour Cherry Syrup just before serving.
Serving Suggestion
Serve chilled with a cup of Greek coffee or espresso. For an extra touch, garnish with fresh mint leaves or a sprinkle of crushed pistachios.