Dessert

Sour Cherry Cheesecake

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prep time

10 min

total time

5 hr 50 min

makes

12 servings, 1 piece (88 g) each

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photo by:

kraft

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What You Need

3 Peek Freans Lifestyle Selections Dark Chocolate with a hint of Cherry, crushed (about 1/4 cup)

2 cups low-fat cottage cheese

1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, 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

Make It

HEAT oven to 325ºF.

SPRINKLE crumbs onto bottom of 9-inch springform pan.

PROCESS cottage cheese in processor until smooth. Add cream cheese spread, yogurt, 2 Tbsp. sugar, flour and vanilla; process until well blended. Add whole egg then egg whites, pulsing after each addition just until blended. Pour over crumbs.

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 on medium-high heat, 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.

kraft kitchens tips

Special Extra

Stir 1 Tbsp. Kirsch (cherry brandy) into cherry sauce before refrigerating.

Makeover - How We Did It

We've taken a classic cherry cheesecake and made it over. We replaced some of the cream cheese with low-fat cottage cheese and yogurt, substituted light cream cheese for regular, reduced the sugar and substituted egg whites for some of the whole eggs. These changes will save 140 calories and 14 grams of total fat, including 8 grams of saturated fat, per serving.