Sour Cherry Cheesecake
Ingredients
- 1/4 cup Honey Maid Graham Crumbs ⓘ
- 2 cups low fat cottage cheese ⓘ
- 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, cubed, softened ⓘ
- 1/2 cup plain nonfat yogurt ⓘ
- 3 Tbsp. sugar, divided ⓘ
- 2 Tbsp. flour ⓘ
- 1 tsp. vanilla ⓘ
- 1 whole egg ⓘ
- 2 egg whites ⓘ
- 1 cup frozen sour cherries, thawed ⓘ
- 1/4 cup water ⓘ
- 2 tsp. Minit Tapioca ⓘ
Instructions
- Heat oven to 325 degrees F.
- Sprinkle graham crumbs onto bottom of 9-inch springform pan.
- Process cottage cheese in food processor until smooth.
- Add cream cheese spread, yogurt, 2 Tbsp.
- sugar, flour and vanilla; process until blended.
- Add whole egg then egg whites, pulsing after each addition just until blended.
- Pour over crumbs in pan.
- Bake 40 to 45 min.
- or until centre is almost set.
- Run knife around rim of pan to loosen cake; cool 1 hour before removing rim.
- Refrigerate 4 hours.
- Meanwhile, bring cherries, water, tapioca and remaining sugar to boil in large saucepan, stirring constantly; simmer on medium-low heat 2 min.
- or until thickened, stirring constantly.
- Refrigerate until ready to use.
- Top cheesecake with cherry sauce just before serving.
Nutrition & Diet Analysis (per serving)
681
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).