Best Light Cherry Cheesecake Recipes

LIGHT CHERRY CHEESECAKE

Steps:

• Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
• 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.
• Meanwhile, wipe 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, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
• Pour filling onto 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 to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
• Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
• To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.

LIGHT CHERRY AMARETTO CHEESECAKE ICE CREAM

Steps:

• In a small bowl, add 2 tablespoons sugar to beaten egg yolks. Whisk well.
• In a medium pot, combine remaining 4 tablespoons sugar with milk, and bring almost to a simmer over high to medium-high heat.
• Scoop out a small amount of hot milk to temper the egg yolks (about ¼ cup); slowly whisk into egg yolks. Repeat this one more time.
• Add egg mixture to pot of hot milk and whisk thoroughly. Cook, stirring constantly, over medium to medium low heat until thickens and coats the back of a spoon, about 3-5 minutes. Do not let mixture boil. Remove from heat.
• In a large mixing bowl (an electric mixer works best), beat cream cheese and mascarpone until well whipped. Add jam, lemon juice, extracts, and Amaretto, and beat to combine. On low speed, gradually beat in hot milk mixture. Cream cheese will not be completely dissolved/smooth - that is OK.
• Let mixture cool before chilling in the refrigerator. This takes about 10 minutes if you place the container in a bowl filled with ice and cold water. Chill in the refrigerator for at least 3 hours.
• Stir mixture to re-combine and freeze in an ice cream machine, according to manufacturer's directions. In the last minute or two of freezing, add the graham cracker pieces.
• Serve immediately or freeze for 1-4 hours, if a firmer consistency is desired. Top with cherries (and almonds, if using) and enjoy! This is best eaten the same day you make it.

LIGHT CHERRY CHEESECAKE

Steps:

• Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
• 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.
• Meanwhile, wipe 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, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
• Pour filling onto 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 to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
• Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
• To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.