Light Cherry Cheesecake

Can we talk cheesecake for a minute?

Perfectly light and creamy cherry cheesecake - you'll never guess the secret ingredient in this recipe! #recipe #dessert #cheesecake

Yes? Okay, great, because I want to tell you about this one.

See, in my house, cheesecake is the one dessert we can all agree on. And by “agree,” I mean that cheesecake is a dessert that the Tall Boy will actually eat.

Last week, we went out to dinner with my in-laws, and  Doodle talked them into getting him a slice of strawberry cheesecake for dessert. We ended up taking it home, and the next evening, I spotted the Tall Boy finishing off the last bit of the slice after Doodle went to bed.

So I decided maybe I’d be a good wife and make him his own cheesecake.

Perfectly light and creamy cherry cheesecake - you'll never guess the secret ingredient in this recipe! #recipe #dessert #cheesecake

Except I really love cheesecake, too.

And I sort of have this problem when it comes to dessert…it’s called no willpower.

So, I decided if I was going to have an entire cheesecake hanging out around the house, it was going to have to be a lightened up version.

Perfectly light and creamy cherry cheesecake - you'll never guess the secret ingredient in this recipe! #recipe #dessert #cheesecake

This cheesecake takes only 8-ounces of reduced-fat cream cheese, and uses 3 cups of cottage cheese and half of a cup of reduced-fat sour cream.  Since I normally hate don’t care for cottage cheese, I was a little apprehensive about trying this recipe.  But guess what?

It totally worked.

I’ll be honest, this cheesecake wasn’t as heavy or rich as your normal cheesecake, but the consistency was perfect.  This cake was nice and light, perfectly creamy, and just about as guilt-free as you can get when it comes to cheesecake.

Perfectly light and creamy cherry cheesecake - you'll never guess the secret ingredient in this recipe! #recipe #dessert #cheesecake

So I ate two slices.

That’s totally acceptable, yes?

Light Cherry Cheesecake
 
Ingredients
  • 8 graham crackers (3-by-5-inch size)
  • 1 tablespoon vegetable oil
  • 3 cups low-fat cottage cheese
  • 8 ounces reduced fat cream cheese, room temperature
  • ¾ cup plus 2 tablespoons sugar, divided
  • ½ cup reduced-fat sour cream
  • 4 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon coarse salt
  • 2 bags (12 ounces each) frozen cherries
Method
  1. Preheat oven to 325, with rack in the lower third. Spray the sides and bottom of a 9-inch springform pan. Set aside.
  2. In a food processor, pulse graham crackers into fine crumbs. Add 1 tablespoon vegetable oil, and pulse until crumbs are moist. Press the crumbs firmly into the bottom of your springform pan. Place pan on a rimmed baking sheet and bake 15 minutes, or until crust is lightly browned.
  3. While crust is baking, combine cream cheese and cottage cheese in the bowl of a stand mixer. Beat until mixture is smooth and glossy, about 4 or 5 minutes. Add in ¾ cup sugar, the sour cream, eggs, vanilla, flour and salt; mix just until filling is smooth.
  4. Pour filling into crust. Bake until the cake is just barely set in the middle; about 1 hour. Turn off your oven and let the cake cool in the oven for 1 hour. Transfer to a wire rack and let cool completely, about 2 hours, or up to 2 days.
  5. While cake is baking, combine frozen cherries and 2 tablespoons sugar in a large skillet. Boil until the liquid is thick and syrupy, about 10 to 15 minutes. Let fruit mixture cool, then transfer to a bowl. Cover bowl, and refrigerate at least 2 hours, or up to 2 days.
  6. To serve, unmold cake. Transfer to a serving platter and top with cherries.
Notes
recipe from Martha Stewart

27 Comments

    • Ashley

      Seriously Meghan…you can’t tell there is cottage cheese in this!

      Reply
    • Ashley

      Ugh, I had a lot of one-on-one time with this. It’s hard to classify something as guilt-free when you eat half the cake yourself.

      Reply
  1. Shirley

    My mouth is watering just looking at this cheesecake………SERIOUSLY……. Your pics are amazing.

    Reply
    • Ashley

      Thanks, Shirley! This cheesecake was a hit!

      Reply
  2. Mom

    I am so glad I got to try this cheesecake. Cheesecake is one of my favorite desserts so I usually eat every crumb and then feel sick (not to mention guilty for all the calories). This was fabulous and left me totally satisfied but not sick from the richness. I LOVED IT.

    Reply
    • Ashley

      Thanks! And thanks for taking some of the leftovers so I didn’t eat it all.

      Reply
    • Ashley

      I think you are right. =)

      Reply
  3. sally @ sallys baking addiction

    Such a pretty cheesecake Ashley! And the photos are gorgeous too of course. 🙂 I’ve never had a lighter cheesecake before but it’s obviously something I will welcome with open arms lol! I love skinny desserts!
    sally @ sallys baking addiction recently posted..mini powdered sugar donut muffins.My Profile

    Reply
    • Ashley

      I was surprised how well this turned out…it really was the perfect consistency and richness! I love skinny desserts, too!

      Reply
    • Ashley

      What an awesome compliment, Kristen! You just made my day!

      Reply
    • Ashley

      It really did turn out well, Dorothy…I was pleasantly surprised!

      Reply
    • Ashley

      I’d never tried cottage cheese in cheesecake before, but it really worked well! On its own though…no way. 🙂

      Reply
  4. whiness

    Oh my… It looks perfect. It’s just a perfect cheesecake. Beautiful and surely delightful. I’m waitg for an occasion to make it! 🙂

    Reply
    • Ashley

      Thanks so much, Trish!!

      Reply
  5. Amy

    What’s the calorie count?

    Reply
  6. Matea

    This cheesecake looks so good! And the fact that it’s a “light” cheesecake means I get an extra piece, right? 🙂

    Reply
    • Ashley

      Absolutely!

      Reply
  7. Kay

    Hi, I would like to know the nutitional factors, and also can I substitute sugar with Truvia to make it even healthier x

    Reply

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