Light Cherry Cheesecake
Can we talk cheesecake for a minute?
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.
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.
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.
So I ate two slices.
That’s totally acceptable, yes?
- 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
- Preheat oven to 325, with rack in the lower third. Spray the sides and bottom of a 9-inch springform pan. Set aside.
- 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.
- 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.
- 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.
- 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.
- To serve, unmold cake. Transfer to a serving platter and top with cherries.
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