Cherry Cheesecake Made Over

Name: Cherry Cheesecake Made Over
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 1
Cuisine: Global
Ingredients: 473 milliliters BREAKSTONES or KNUDSEN 2% Milkfat Low Fat Cottage Cheese; 2 egg whites; 2 Tbsps flour; 2 chocolate graham crackers, crushed; 2 teaspoons MINUTE Tapioca; 227 grams pkg. PHILADELPHIA Neufchatel Cheese, cubed, softened; 118 milliliters plain nonfat yogurt; 3 Tbsps sugar, divided; 1 teaspoon vanilla; 237 milliliters drained canned pitted tart cherries in water with 1/3 cup liquid reserved, divided; 1 whole egg

One portion of this dish contains about 94g of protein, 79g of fat, and a total of 1531 calories. This recipe serves 1. If $6.58 per serving falls in your budget, Cherry Cheesecake Made Over might be an amazing vegetarian recipe to try. Head to the store and pick up vanilla, egg, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 6 hours.

Instructions

Heat oven to 325F.

Equipment you will use

Oven

Sprinkle graham crumbs onto bottom of 9-inch springform pan.

Equipment you will use

Springform Pan

Process cottage cheese in food processor until smooth.

Ingredients you will need

Cottage Cheese

Equipment you will use

Food Processor

Add Neufchatel, yogurt, 2 Tbsp. sugar, flour and vanilla; process until blended.

Ingredients you will need

Neufchatel

Vanilla

Yogurt

All Purpose Flour

Sugar

Add whole egg and egg whites, 1 at a time, pulsing after each just until blended.

Ingredients you will need

Egg Whites

Egg

Pour into springform pan.

Equipment you will use

Springform Pan

Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, bring reserved cherry liquid, 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.

Ingredients you will need

Tapioca