This cheesecake invites guiltless indulgence. It is best chilled and served the same day. If you don't have cherries, substitute an additional 1 cup blueberries.

EatingWell Test Kitchen
Source: EatingWell Magazine, Charter Issue 1990

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Recipe Summary

total:
6 hrs 15 mins
Servings:
16
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make crust: Butter and chill a 9-inch spring-form pan. Mix all ingredients together. Press into the bottom and 1 1/2 inches up the sides of the pan. Chill at least 15 minutes.

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  • To make cheesecake: Preheat oven to 300 degrees F. Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and peel with an electric mixer. Stir in yogurt. Spoon mixture carefully into the crust-lined pan.

  • Bake for 1 hour and 20 minutes, or until the center sets. Cool in the over with the door ajar for 1 hour. Refrigerate 3 hours or more and unmold.

  • To make topping: Combine 2 tablespoon honey and 1 tablespoon cornstarch in small saucepan. Blend well, add blueberries and boil gently 2 to 3 minutes until mixture clears. Remove from heat and cool.

  • In a separate saucepan, prepare cherries in the same manner, with the remaining 1 tablespoon cornstarch and 2 tablespoons honey. Spread a layer of cherries around the outside edge of cheesecake. Spread blueberries over the rest of the cheesecake, leaving a circle in the center of cake bare. Arrange strawberries in a flower pattern in the center and brush lightly with 1 teaspoon honey.

Tips

Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.

Nutrition Facts

263 calories; protein 7g 14% DV; carbohydrates 35.5g 11% DV; exchange other carbs 2.5; dietary fiber 1.2g 5% DV; sugars 24.5g; fat 11g 17% DV; saturated fat 2.6g 13% DV; cholesterol 55.9mg 19% DV; vitamin a iu 167.9IU 3% DV; vitamin c 11.9mg 20% DV; folate 31.3mcg 8% DV; calcium 127.6mg 13% DV; iron 1mg 5% DV; magnesium 20.6mg 7% DV; potassium 243.1mg 7% DV; sodium 147.8mg 6% DV; thiamin 0.1mg 7% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
07/04/2016
Beautiful 4th of July dessert Cheesecake was a hit for a Patriotic themed dinner on a very hot day. Loved how light and cool. Directions including making the yogurt cheese seemed time consuming but it was actually fun and easy to make. Be sure to read all directions and allow time. I used canola oil in crust but thought it a bit strong. Pros: Creamy and smooth light and cool summer dessert. Fun to make Cons: Took about 15 minutes longer to set. Needs to have bottom wrapped in foil before baking. Read More