Lemon Chiffon Cherry Cheesecake

This is a no-bake cheesecake that eats light and bright, the kind you make in summer when turning on the oven feels like a crime. Lemon gelatin sets a creamy filling that’s whipped airy, then it’s topped with glossy cherry pie filling for that classic red-and-white look.

The clever move is in the filling. Instead of a wall of full-fat cream cheese, you blend low-fat cottage cheese smooth with a little nonfat cream cheese until there’s no trace of curds. That gives you a tangy, creamy base loaded with protein but far lighter than a traditional cheesecake.

Folding in whipped cream is what turns it from dense to chiffon, lacing the whole thing with air so it sets soft and pillowy rather than firm and heavy.

Then comes the patience. It needs five to six hours in the fridge to set fully before the cherries go on, which makes it an ideal make-ahead dessert.

Kitchen Tips

• Blend the cottage cheese a full three minutes, scraping down the sides, until it’s completely smooth. Any lingering curds and the texture turns grainy.
• Make sure the gelatin is fully dissolved in the boiling water before blending, or the filling won’t set evenly.
• Don’t rush the chill. Add the cherry topping before the filling is firm and it will slump.

Variations

• Swap the cherry pie filling for blueberry, strawberry, or a pile of fresh berries.
• Press a graham cracker and butter crust if you want a firmer base than the loose crumbs.
• Try lime or orange gelatin for a different citrus chiffon.