Light Cherry Cheesecake
  • 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
  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.
recipe from Martha Stewart
Recipe by Kitchen Meets Girl at