Cheesecake with Raspberry Sauce - Lite

Lighter cheesecake doesn’t have to mean cardboard. The trick here is puréeing well-drained 2% cottage cheese until completely smooth before adding nonfat cream cheese, which gives you that signature dense, creamy texture without all the saturated fat. The two-temperature bake (a quick blast at 450°F / 230°C followed by a low and slow finish at 250°F / 120°C) sets the custard gently so the top stays pale and crack-free.

The homemade raspberry sauce is what really sells this dessert. Pressing thawed berries through a sieve pulls every drop of juice from the pulp, then a touch of cornstarch and warm jelly thickens it into a glossy ruby pour-over.

Pro Tips

• Drain the cottage cheese in a fine sieve for at least 15 minutes before puréeing. Excess whey will make the filling loose and weepy.
• Bring the eggs and cream cheese fully to room temperature so they blend smooth without overworking. Lumpy batter bakes lumpy.
• Refrigerate overnight, no shortcuts. The flavor and texture both improve dramatically after 8+ hours of chilling.
• Run a thin knife around the edge of the springform as soon as the cake comes out of the oven. Cheesecake shrinks as it cools, and free edges are less likely to crack.

Variations

• Swap raspberries for strawberries or blueberries and use matching jelly.
• Add a teaspoon of lemon zest to the filling for extra brightness.
• Use crushed gingersnaps instead of graham crumbs for a spicier base.