Recipe 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."
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graham cracker crumbs
reduced-calorie stick margarine, melted
1 (8 ounce) package
1/3-less-fat cream cheese (Neufchatel)
1 (8 ounce) container
fat-free cream cheese
fat-free sour cream
1 (20 ounce) can
light cherry pie filling
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 light cheesecake either, which made it even better. I presented the cheesecake with drizzels of cherry topping and it looked amazing. One more detail is that I used a 10inch springform pan for this recipe, and in order to get away with this, is to double the crust recipe :). Also to make the cheesecake have a "kick" to it I added the rind of a lemon (grated) with the flour. I recommend this recipe because it was easy to make and it turned out great!!!!!
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.
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 cheesecake, This one is great.
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 "New York" style cheesecake - you can actully eat a whole slice (and just try to stop there). I served it for Thanksgiving and everyone raved about it.
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 keeping it in the fridge and eating it at home.
Great taste! This will be my new recipe for cheesecake. It was light but it still had lots of flavor.
My family loved it!
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
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