Cherry cheesecake

Votes: 2

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 290, total fat 12 G., saturated fats 7 G., proteins 12 G., carbohydrates 34 G., fiber 1 G., cholesterol 115 mg, sodium 230 mg, sugar 0 G.

This healthy, low-calorie cheesecake is baked without a crust, but the cherry topping makes it look presentable and delicious. The filling is made with semi-skim ricotta, low-fat sour cream, and low-calorie cream cheese, yet the texture is surprisingly smooth, like a traditional cheesecake. After baking, let it set thoroughly in the refrigerator, and before serving, top it with a topping of whole cherries simmered with honey, lemon juice, and gelatin. Use sweet cherries for the topping, and you'll only need a spoonful of honey for sweetness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (450 g) semi-skimmed ricotta
0.5 cups low-fat sour cream
110 g Neufchâtel cream cheese, or low-fat cream cheese, softened
3 large eggs
3/4 cup sugar
1/4 cup premium flour
1 tsp vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
2 cups fresh or frozen pitted cherries
1 tbsp. honey
1 tbsp lemon juice
0.5 tsp plain gelatin
1 tbsp. warm water

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, sour cream, ricotta cheese, Neufchâtel cheese, lemon juice, cherry, gelatin

Cooking the dish according to the recipe:

Preheat oven to 350°F (160°C). Spray a 9-inch springform pan with cooking spray.
Place the ricotta in a food processor and pulse until smooth and creamy. Add the sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest, and salt. Pour the mixture into the prepared pan and bake until the center of the cheesecake is set, 50-55 minutes. Transfer to a wire rack to cool, then cover and refrigerate for 3 hours.

Place the cherries, honey, and lemon juice in a medium saucepan and bring to a boil. Remove from heat. In a small bowl, stir the gelatin into the warm water until completely dissolved, then stir the dissolved gelatin into the cherry mixture. Cover and refrigerate for 3 hours, stirring once or twice during this time, until the mixture has thickened but not set.
Once the cheesecake has set in the refrigerator, top it with the cherry topping and serve or store covered in the refrigerator for up to three days.

Excellent source: calcium, protein, selenium

Good source: phosphorus, riboflavin, vitamin A