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Cooking Light magazine's Cherry Cheesecake

By: Cooking Light magazine

"A combination of cream cheese, sour cream, and beaten egg whites gives this lightened version of a classic the look, feel, and taste of its heavier cousin."

Rate/Review | Read Reviews (23)

Servings (Help)

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Original Recipe Yield 12 servings

Ingredients

cooking spray
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-calorie stick margarine, melted
2/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 (8 ounce) package 1/3-less-fat cream cheese (Neufchatel)
1 (8 ounce) container fat-free cream cheese
2 eggs
1/2 cup fat-free milk
1/3 cup fat-free sour cream
3 egg whites
1/4 cup sugar
1 (20 ounce) can light cherry pie filling

Directions

Preheat oven to 300 degrees.
Coat a 9-inch springform pan with cooking spray. Combine crumbs, 2 tablespoons sugar, and margarine. Firmly press crumb mixture into bottom and 2 inches up sides of pan.
Combine 2/3 cup sugar, flour, and next 5 ingredients (flour through eggs) in a large bowl; beat at high speed of a mixer until smooth. Add milk and sour cream to cheese mixture; beat until smooth.
Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form using clean, dry beaters. Gently fold egg white mixture into cheese mixture.
Pour into prepared pan. Bake at 300 degrees for 55 minutes or until almost set. Remove from oven, and cool completely on a wire rack; cover and chill 8 hours. Top with pie filling.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 230 (28% from fat); FAT 7.1g (sat 3.2g, mono 2g, poly 0.7g); PROTEIN 8.2g; CARB 32.7g; FIBER 0.1g; CHOL 55mg; IRON 0.7mg; SODIUM 286mg; CALC 91mg
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Reviewed on Jan. 25, 2004 by KELLY25

I am 15 years old and this was my first time making cheesecake and it turned out excellent. I...

Reviewed on Feb. 7, 2003 by SBAT411

Each time I have served this, I have gotten rave reviews, especially when I say it came from...

Reviewed on Feb. 6, 2004 by JPCOOKS

This is an amazing recipe. At 1200 calories a slice, I usually don't let myself enjoy...

Reviewed on Feb. 7, 2003 by SVPORTER

This was so incredible, I can't believe it's light! You MUST make it 1 day ahead; the texture...

Reviewed on Jan. 25, 2004 by AMEDIXWIFE

This is a great low-fat cheesecake! If you crave a cheesecake but don't want all the fat, you...

Reviewed on Aug. 23, 2003 by HELDT123

This is the BEST cheesecake ever!! I loved the fluffy texture and tender crust. I had to...

Reviewed on Aug. 23, 2003 by COMBSWY

Great taste! This will be my new recipe for cheesecake. It was light but it still had lots of...

Reviewed on Jan. 25, 2004 by MEREJACK

Too good to be low fat!! I don't care for cherries so I left the filling part off, and it was...

Reviewed on Jan. 25, 2004 by GLPATTON

This is a good recipe. If you're in a hurry and don't mind the extra calories, it provides...

Reviewed on Jan. 25, 2004 by INSOMNIAENERGY

Have many diabetic/dieting co-workers myself included and so the values being so much lower on...

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