Cooking Light magazine's Cherry Cheesecake

Cooking Recipes Catalogue

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.

INGREDIENTS (for 1 servings):


  • Preheat oven to 300 degrees.
  • 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.
  • 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.
  • 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.
  • 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.

  • 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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