LIGHT CHERRY CHEESECAKE
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.
Nutrition Facts : Calories 333 g, Fat 12 g, Fiber 1 g, Protein 16 g
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Ayash Khan
[email protected]Yum!
Anisha Drawz
[email protected]This recipe is a keeper!
Asad Ur Rehman
[email protected]This is the best cheesecake I've ever had!
Tooba Zaib
[email protected]This cheesecake is amazing! I'll definitely be making it again.
Skypa Wolf
[email protected]I'm not a big fan of cheesecake, but this one was pretty good.
Ogheneovo Destiny
[email protected]The crust was a little soggy, but the filling was delicious.
Sammar susling magar
[email protected]This cheesecake was a little too sweet for my taste, but it was still good.
Henry Mushipi
[email protected]I love this recipe because it's so versatile. I've made it with different fruits, and it's always delicious.
Annabelle hughes
[email protected]This cheesecake is so delicious! The crust is perfectly graham crackery, and the filling is smooth and creamy. The cherries on top add a nice touch of sweetness.
Mohammad Deluwar
[email protected]I've made this cheesecake several times now, and it always turns out perfect. It's so easy to make, and it's always a crowd-pleaser.
Sameer mauje
[email protected]This cheesecake was a hit at my party! Everyone loved the light and fluffy texture, and the cherry filling was the perfect balance of tart and sweet.