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Light Cherry Cheesecake

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This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, January/February 2008

Ingredients

  • Nonstick cooking spray
  • 8 graham crackers (3-by-5 inch)
  • 1 tablespoon vegetable oil, such as safflower
  • 3 cups low-fat (1%) cottage cheese
  • 8 ounces reduced-fat bar cream cheese, room temperature
  • 3/4 cup plus 2 tablespoons sugar
  • 1/2 cup reduced-fat sour cream
  • 4 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 bags (12 ounces each) frozen cherries

Directions

  1. Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.

  2. In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.

  3. Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.

  4. Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.

  5. Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.

  6. To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.

Reviews Add a comment

  • lisatrevis7107793
    29 JAN, 2017
    How does putting the rimmed side of the pan face-down make any sense???
    Reply
  • foodlover4life
    9 FEB, 2013
    so good even with out having a food processor and using my blender to cream the cottage cheese. came out great the boyfriend did not know it was light at all will make again :)
    Reply
  • nt2swt67
    15 JAN, 2009
    You can't expect their company to go out and get nutrional values for each brand for everyone and than have someone complain because they can't find a specific brand since most brands are different in values when dieting.
    Reply
  • cookinincolorado
    9 JAN, 2009
    This was the best "light version of cheesecake" I've ever had. I served it for a large family dinner last night and it was a big hit! It is very moist and the flavor is very good. Blueberries are also great!
    Reply
  • tazz95304
    6 JAN, 2009
    this is for mmsrjs: you really need to look on internet about carbs and diabetes, so important about diet and portion control, my email is tazz95230@verizon.net...tazz
    Reply
  • tgenadek
    17 OCT, 2008
    I thought this was great. I think however, if anyone adds "extra" sugar - it defeats the purpose of a "lighter" version. I added some splenda and it satisfied my sweet tooth. Thank you Martha for the lighter recipees!
    Reply
  • Deb
    5 AUG, 2008
    We hear you! Beginning with the September issue all nutritional info will be printed with the recipe on page... we're working on getting it all online, too. Thanks for the feedback! Den Puchalla, EIC Everyday Food
    Reply
  • smoothness
    9 JUN, 2008
    this cake definitely needs more sugar. i made it without the cherry topping and added 1 cup of sugar (instead of 3/4) and it still needed more! i'd go for 1 1/3 cups of sugar at least. great cake!
    Reply
  • ChefTBaks
    15 APR, 2008
    I made this cheesecake last night. It came out exactly the way it was supposed to. I think that it is important to mention that it is more of a Italian style version (ricotta chesse). I adore the NY style cheesecakes so I was a little disappointed (wanted more sweetness). The topping makes it taste a little sweeter. All in all, a good recipe. I'd recommend it.
    Reply
  • katkook
    19 FEB, 2008
    This cheesecake is smooth, creamy, rich and wonderful! I made it for Presidents Day. My family truly enjoyed it. It is easy to make; the sauce made from frozen sweet cherries is a nice change from the usual canned pie filling.
    Reply