Light Cherry Cheesecake

  1. Preheat oven to 325F, with rack in lower third.
  2. Assemble a 9-inch springform pan with the rimmed side of the pans bottom facing down.
  3. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
  4. In a food processor, grind graham crackers until fine crumbs form.
  5. Add oil and pulse to moisten.
  6. Transfer crumbs to prepared pan, and press firmly into the bottom.
  7. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
  8. Meanwhile, clean bowl and blade of food processor.
  9. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes.
  10. Add 3/4 cup sugar, the sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
  11. Pour filling into crust (crust can be hot or warm).
  12. Bake until barely set in center, about 1 hour.
  13. Turn oven off; let cake cool in oven 1 hour.
  14. Transfer cake in pan to a wire rack, and let cool completely, about 2 hours.
  15. Cover and refrigerate until firm, at least 3 hours or up to 2 days.
  16. While cake is baking, in a large skillet, combine cherries and remaining 2 tablespoons sugar.
  17. Boil until liquid is thick and syrupy, 10 to 15 minutes.
  18. Let cool, then transfer to a bowl, cover, and refrigerate at least 2 hours or up to 2 days.
  19. To serve, unmold cheesecake (peel off and discard paper lining).
  20. Transfer to a serving platter; top with cherry topping.
  21. (Per Serving)
  22. Calories: 263
  23. Fat: 9.7g (4.7g Saturated Fat)
  24. Protein: 14.9g
  25. Carbohydrates: 30.9g
  26. Fiber: 1.6g

nonstick cooking spray, crackers, vegetable oil, lowfat, cream cheese, sugar, sour cream, eggs, flour, vanilla, coarse salt, frozen cherries

Taken from www.epicurious.com/recipes/food/views/light-cherry-cheesecake-387621 (may not work)

Another recipe

Switch theme