SECRET INGREDIENTS This cheesecake has a velvety texture but less fat than more familiar versions, thanks to reduced-fat versions of cream cheese and sour cream—plus the unexpected addition of low-fat cottage cheese. With its delectable cherry topping, this dessert will please everyone, even those not counting calories.
Recipe information
Yield
serves 10
Ingredients
Preparation
Step 1
Preheat oven to 325°F, with rack in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan’s bottom facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
Step 2
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.
Step 3
Meanwhile, clean 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, the sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
Step 4
Pour filling into 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 cake in pan to a wire rack, and let cool completely, about 2 hours. Cover and refrigerate until firm, at least 3 hours or up to 2 days.
Step 5
While cake is baking, in a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil until liquid is thick and syrupy, 10 to 15 minutes. Let cool, then transfer to a bowl, cover, and refrigerate at least 2 hours or up to 2 days.
Step 6
To serve, unmold cheesecake (peel off and discard paper lining). Transfer to a serving platter; top with cherry topping.
Nutrition Information
Step 7
(Per Serving)
Step 8
Calories: 263
Step 9
Fat: 9.7g (4.7g Saturated Fat)
Step 10
Protein: 14.9g
Step 11
Carbohydrates: 30.9g
Step 12
Fiber: 1.6g
