Lighter Berry Cheesecake

By Hklbrries

Low-fat cream cheese and sour cream, plus low-fat cottage cheese in place of ricotta, yield a creamy cheesecake.

Ingredients

• Cake:
• Cooking spray
• 1/2 cup graham cracker crumbs
• 3/4 cup, plus 2 tsp, sugar, divided
• 1 tbsp butter, melted
• 1 pound 2% reduced-fat cottage cheese
• 1 (8-ounce) block reduced-fat cream cheese, softened
• 3/4 cup reduced-fat sour cream
• 3 tbsp all-purpose flour
• 2 eggs, room temperature
• 2 egg whites, room temperature
• 1 tsp vanilla extract
• Topping:
• 4 cups strawberries or blackberries
• 1/3 cup seedless raspberry jam or orange marmalade

Details

Servings 10
Adapted from relishmag.com

Preparation

Step 1

Preheat oven to 300 F. Coat a 9-inch springform pan with cooking spray.

Combine cracker crumbs, 2 tsp sugar and butter. Press evenly on bottom of pan.

Place cheeses in bowl of a food processor; process until smooth. Add 3/4 cup sugar, sour cream, flour, eggs, egg white and vanilla; process until smooth. Pour into pan and bake 55 minutes or until just set. Cool on wire rack. Refrigerate several hours to overnight.

For topping, removed rim from pan and arrange berries on top of cake. Stir jam with a whisk until smooth. Spoon over fruit. Some berries will not be entirely covered.