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

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The recipe was originally published as Lighter Berry Cheesecake on

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