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Desserts

Cherry Cheesecake Made Over

Cherry Cheesecake Made Over recipe
photo by:kraft
Yes, creamy cheesecakes can fit into a smart eating plan. Just ask our simply delightful cherry-topped dessert with a chocolate crumb "crust."
time
prep:
15 min
total:
6 hr
servings
total:
12 servings
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What You Need

2
 chocolate graham crackers, crushed
2
cups  BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, 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  drained canned pitted tart cherries in water with 1/3 cup liquid reserved, divided
2
tsp.  MINUTE Tapioca

Make It

HEAT oven to 325ºF.

SPRINKLE graham crumbs onto bottom of 9-inch springform pan.

PROCESS cottage cheese in food processor until smooth. Add Neufchatel, yogurt, 2 Tbsp. sugar, flour and vanilla; process until blended. Add whole egg and egg whites, 1 at a time, pulsing after each just until blended. Pour into springform pan.

BAKE 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, bring reserved cherry liquid, tapioca and remaining sugar to boil in large saucepan on medium-high heat, stirring constantly. Simmer on medium-low heat 2 min. or until thickened, stirring constantly. Remove from heat. Gently stir in cherries. Cool, then refrigerate until ready to use.

SPOON cherry sauce over cheesecake just before serving.

Kraft Kitchens Tips

Makeover - How We Did It
We've taken a classic cherry cheesecake and made it over by reducing the sugar, replacing some of the cream cheese with both low-fat cottage cheese and yogurt, substituting Neufchatel cheese for the cream cheese, and substituting egg whites for the some of the whole eggs. These changes will save 220 calories and 17g of total fat, including 9.5g of saturated fat, per serving.
Substitute
Can't find canned tart cherries? You can use 1 cup thawed frozen sweet cherries instead. Just cook them with 1/4 cup water and the tapioca as directed, omitting the 1 Tbsp. sugar.
Special Extra
Stir 1 Tbsp. Kirsch (cherry brandy) into cherry sauce before refrigerating.
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