I meannn who doesn’t love cheesecake?! Well not only can you enjoy a delicious cheesecake you can now feel good knowing it is low calorie!
This recipe was a work in progress and I feel it is finally ready to be shared. They key to the filling is getting the texture perfect. To do this we will be using a food processor or blender. Smooth and creamy is the goal. We will only be using 8 ounces of low calorie cream cheese. The rest of the filling is low fat cottage cheese, and low fat sour cream. TRUST ME, it works and is YUMMY! In fact no one has figured it out yet.
The cherry topping is very easy to make and full of lush color.
Let’s get started!
Cherry Cheesecake - Low Calorie too!
Delicious Cherry Cheesecake that anyone can make!
Servings: 10 servings
Equipment
- Spring form cheesecake pan
Ingredients
Crust
- 1 1/2 cups honey graham crackers
- 1/3 cup sugar
- 6 tbsp butter, melted
- 1/2 tsp cinnamon
Cheese filling
- 8 ounces low fat cream cheese
- 3 cups low fat cottage cheese
- 1/2 cup low fat sour cream
- 1 tsp vanilla
- 2 tbsp. flour
- 1/2 tsp salt
- 1 cup sugar
- 4 eggs
Cherry Topping
- 24 ounces frozen cherries
- 1/2 cup sugar
Instructions
Crust
- In a food processor or blender, combine all the crust ingredients . Pulse or blend until the crackers are wet and crumbled. Using a spring form cheesecake pan, pour the graham mixture in the pan and press down to fit or form a crust. I like to use the bottom of a clean coffee mug. Press the sides of the spring form cheesecake pan and just try to make it even. Set aside.
- In a 325° oven bake the crust for 10 minutes. Remove from heat and set aside.
Cheese Filling
- To make the filling, lets blend the cottage cheese, cream cheese, and sour cream until smooth. Really really smooth, about 5 minutes.
- Scrape the bowl down and add the sugar, eggs. flour, vanilla, and salt. Blend again for about 1-2 minutes.
- Pour the filling into the crust. Bake for 1 hour. Then turn off the oven but leave the cheesecake in the oven. Let it cool for 1 hour more.
- After one hour is up move to a cooling rack for 1-2 hours. Refrigerate after for 5 hours or overnight.
Cherry Toppings
- In a large sauce pan add the frozen cherries and sugar. Boil on high heat for 10=15 minutes stirring often until it is a thick syrup. Cool and refrigerate until ready to pour on top of the cheesecake!
- ENJOY!
