Lighter Berry Cheesecake

  • Yield: 10 servings
  • Prep: 10 mins
  • Cook: 55 mins


-- cooking spray
1/2cup graham cracker crumbs
3/4cup sugar, plus 2 teaspoons, divided
1tablespoon butter, melted
1pound 2% reduced-fat cottage cheese
8ounces block reduced-fat cream cheese, softened
3/4cup reduced-fat sour cream
3tablespoons all purpose flour
2-- eggs, room temperature
2-- egg whites, room temperature
1teaspoon vanilla extract
4cups strawberries or blackberries
1/3cup seedless raspberry jam or orange marmalade


  1. Preheat oven to 300F. Coat a 9-inch springform pan with cooking spray.
  2. Combine cracker crumbs, 2 teaspoons sugar and butter. Press evenly on bottom of pan.
  3. Place cheeses in bowl of a food processor; process until smooth. Add 3/4 cup sugar, sour cream, flour, eggs, egg whites 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.
  4. For topping, remove 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.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 280
  • Glycemic Load 11
  • Fat 10g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 65mg
  • Sodium 330mg
  • Potassium 270mg
  • Carbohydrate 38g
  • Fiber 2g
  • Sugars 30g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 70%
  • Calcium 10%
  • Iron 4%