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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.

Source: Everyday Food, January/February 2008
Total Time Prep Servings



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How would you rate this recipe?
  • lisatrevis7107793
    29 JAN, 2017
    How does putting the rimmed side of the pan face-down make any sense???
    • MS12401530
      23 JUN, 2018
      It seals the pan better and as well makes it much easier to slice your cheesecake
    • zeliemimi
      30 DEC, 2017
      In other words flip the cookie sheet upside down
  • 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 :)
  • 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.
  • 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!
  • 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
  • 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!
  • 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
  • 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!
  • 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.
  • 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.

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