Light Lemon Berry Cheesecake

08 / 82015

Serves 8

My mom is a very health-conscious cook, sometimes to a fault. (Sorry, Mom). This cheesecake happens to be one of her healthy dishes that’s also a standout in the taste department. I’ll bet no one you serve this to would ever know it’s not a straight-up full-fat cheesecake.

• Nonstick cooking spray

• ¾ cup (60 g) whole-wheat graham cracker crumbs (sometimes I use amaretti cookies as a substitute)

• 2 cups (480 ml) light cottage cheese

• 1 (8 ounce/225-g) package light cream cheese

• 3 large eggs

• ¾ (150 g) sugar, plus a little more for the berries

• 1 tablespoon grated lemon zest

• ¼ cup (60 ml) fresh lemon juice

• 2 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• Sliced strawberries, raspberries, and blackberries

Preheat the oven to 375 degrees F (190 degrees Celsius). Spray a 9-inch (23-cm) springform pan with cooking spray.

Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with the cooking spray. The crust will not be very thick.

In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or at least to overnight.

Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some berries.