SECRET INGREDIENTS This cheesecake has a velvety texture but less fat than more familiar versions, thanks to reduced-fat versions of cream cheese and sour cream—plus the unexpected addition of low-fat cottage cheese. With its delectable cherry topping, this dessert will please everyone, even those not counting calories.

　　

Ingredients

serves 10

　　Nonstick cooking spray

　　8 graham crackers (3-by-5-inch size)

　　1 tablespoon vegetable oil, such as safflower

　　3 cups low-fat (1%) cottage cheese

　　8 ounces reduced-fat bar cream cheese, room temperature

　　3/4 cup plus 2 tablespoons sugar

　　1/2 cup reduced-fat sour cream

　　4 large eggs

　　2 tablespoons all-purpose flour

　　1 teaspoon pure vanilla extract

　　1/2 teaspoon coarse salt

　　2 bags (12 ounces each) frozen cherries

　　

Step 1

Preheat oven to 325°F, with rack in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan’s bottom facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.

　　

Step 2

In a food processor, grind graham crackers until fine crumbs form. Add oil and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.

　　

Step 3

Meanwhile, clean bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, the sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.

　　

Step 4

Pour filling into crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer cake in pan to a wire rack, and let cool completely, about 2 hours. Cover and refrigerate until firm, at least 3 hours or up to 2 days.

　　

Step 5

While cake is baking, in a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil until liquid is thick and syrupy, 10 to 15 minutes. Let cool, then transfer to a bowl, cover, and refrigerate at least 2 hours or up to 2 days.

　　

Step 6

To serve, unmold cheesecake (peel off and discard paper lining). Transfer to a serving platter; top with cherry topping.

　　

Nutrition Information

Step 7

(Per Serving)

　　

Step 8

Calories: 263

　　

Step 9

Fat: 9.7g (4.7g Saturated Fat)

　　

Step 10

Protein: 14.9g

　　

Step 11

Carbohydrates: 30.9g

　　

Step 12

Fiber: 1.6g

　　Everyday Food: Light