Cooking Light magazine's Cherry Cheesecake

Cooking Light magazine's Cherry Cheesecake

"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."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 12 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  1. Preheat oven to 300 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • Reprinted with permission of Cooking Light(R) 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
  • More Cheesecake Tips


Read all reviews 23
  1. 28 Ratings

Most helpful positive review

I am 15 years old and this was my first time making cheesecake and it turned out excellent. I served it to my neighbours, family and friends and it was a hit. No one could tell that it was lig...

Most helpful critical review

Very good light version of the original. I had some trouble knowing when it was set, but I believe a little adjusting on the baking time will cure that.

Most helpful
Most positive
Least positive

I am 15 years old and this was my first time making cheesecake and it turned out excellent. I served it to my neighbours, family and friends and it was a hit. No one could tell that it was lig...

Each time I have served this, I have gotten rave reviews, especially when I say it came from Cooking Light. It is so light and delicate for a cheesecake. Everyone doesn't like a regular dense ch...

This was so incredible, I can't believe it's light! You MUST make it 1 day ahead; the texture is so much better. I topped it with strawberries and MMMMM! I'm going to make it for Easter.

This is an amazing recipe. At 1200 calories a slice, I usually don't let myself enjoy cheesecake, so this recipe is a godsend. It is light and fluffy, which I find is a nice break from regular "...

This is a great low-fat cheesecake! If you crave a cheesecake but don't want all the fat, you must give this one a try! I made it twice and just love it!

This is the BEST cheesecake ever!! I loved the fluffy texture and tender crust. I had to make more of the crust mix to cover the pan, though. I was going to take it to work, but I ended up ke...

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

Too good to be low fat!! I don't care for cherries so I left the filling part off, and it was still great!! I also added a dash of cinnamon. I will be using this recipe for every cheesecake I m...

This is a good recipe. If you're in a hurry and don't mind the extra calories, it provides enough filling for two pies -- just omit the graham crust and springform pan and use pre-made graham c...

Other stories that may interest you