Cooking Light magazine's Cherry Cheesecake Recipe - Allrecipes.com
Cooking Light magazine's Cherry Cheesecake Recipe

Cooking Light magazine's Cherry Cheesecake

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"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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Original recipe makes 12 servings Change Servings
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Directions

  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.
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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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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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!!!!!

 
Most Helpful Critical Review
Feb 09, 2004

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.

 

28 Ratings

Feb 07, 2003

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.

 
Feb 07, 2003

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.

 
Feb 06, 2004

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.

 
Jan 25, 2004

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!

 
Aug 23, 2003

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.

 
Aug 23, 2003

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

 

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