All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Oh lord. This is the cheesecake of all cheesecakes. It’s a bit time-consuming, but if you want the cheesecake of all cheesecakes, you can’t complain. This creamy, tart, and perfect beauty has a graham cracker crust and incorporates lemony Greek yogurt, strawberries, and cherry. We’ll even teach you how to make it beautiful! For just 10 ingredients, you’ll be amazed at the stunner you make, and though it’s the holidays, you might feel a little Scrooge-y when it comes to this just-too-good-to-share cheesecake.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Blender/Food Processor/Immersion Blender
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Crust
Melt butter in microwave or small pan. In a small mixing bowl, combine melted butter with graham cracker crumbs, mixing well. Add mixture to pie pan and use a flat-bottomed glass to press and compact crumbs into a crust. Pack any excess crumbs up sides of pan and refrigerate to harden.
Make the Batter
Add cream cheese, liquid egg, yogurt, sugar, vanilla extract, and ½ tsp. salt to a blender. Blend on high until mixture is smooth and light, 2-4 minutes. (If necessary, stop blender and push down big chunks of cream cheese into blades with a wooden spoon.)
Add the Batter to Crust
Remove crust from refrigerator. Pour batter into crust, stopping just short of top. Do not overfill; you may not need all the batter. Whisk 4 Tbsp. warm water into a medium mixing bowl with strawberry glaze.
Begin the Strawberry Design
Starting at center of cheesecake, carefully pour strawberry glaze to make a spiral pattern to the outer edge of cheesecake. Lightly drag a toothpick or blade of a knife from the center of cheesecake to the outer edge at every 90 degrees. (Like you're tracing lines to cut the cheesecake into quarters.) You should have four lines.
Finish Design and Bake Cheesecake
Between each of the four lines, drag the toothpick the opposite direction, starting at the outer edge of cheesecake. Place cheesecake on prepared baking sheet and bake until center is slightly jiggly, a little undercooked, and slightly wet when tested with a toothpick, 20-30 minutes. Remove from oven and let cool 30 minutes. Refrigerate at least 2 hours. Residual heat within cheesecake, called "carryover", will complete the cooking process, and chilling thoroughly will firm up cheesecake so it slices cleanly.
Plate the Dish
Spoon cherry pie filling onto center of cheesecake and cut into wedges. Enjoy!
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