Cooking Light magazine's Cherry Cheesecake

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.

Cooking Light magazine’s Cherry Cheesecake


  • cooking spray
  • 3/4 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 2 tablespoons reduced-calorie stick margarine, melted
  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package 1/3-less-fat cream cheese (Neufchatel)
  • 1 (8 ounce) container fat-free cream cheese
  • 2 eggs
  • 1/2 cup fat-free milk
  • 1/3 cup fat-free sour cream
  • 3 egg whites
  • 1/4 cup sugar
  • 1 (20 ounce) can light cherry pie filling


1 Preheat oven to 300 degrees.

2 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.

3 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.

4 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.

5 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.


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