Low Sodium Classic Cheesecake with Cherry Topping
Indulge in the creamy decadence of this Low Sodium Classic Cheesecake with Cherry Topping, a guilt-free twist on the dessert you love! Crafted with low sodium graham cracker crumbs and unsalted butter, the crust provides a light yet flavorful base for the velvety cheesecake filling made with softened cream cheese, sour cream, and a hint of vanilla. The dessert is crowned with a vibrant homemade cherry topping, simply simmered with fresh cherries, orange juice, and a touch of sweetness for a luscious finish. Perfect for anyone watching their sodium intake, this recipe retains all the rich and tangy flavors of a classic cheesecake while delivering a heart-healthier option. With minimal prep work and a show-stopping presentation, this cheesecake is ideal for special occasions or a weeknight treat. Make it ahead to let the flavors meld beautifully, and serve with the cherry topping for a dessert that's both glamorous and wholesome!
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Recipe Information
Ingredients
- 1.5 cups Low sodium graham cracker crumbs
- 0.25 cup Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 3 Large eggs
- 1 cup Sour cream
- 1 tablespoon Cornstarch
- 2 cups Fresh or frozen cherries, pitted
- 0.25 cup Orange juice
- 0.5 cup Granulated sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (165°C).
To make the crust, combine the low sodium graham cracker crumbs, melted unsalted butter, and 2 tablespoons of sugar in a medium bowl. Mix until well combined.
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth the crust evenly.
Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer on medium speed until smooth and creamy.
Add the vanilla extract and mix until incorporated.
Add the eggs one at a time, mixing on low speed after each addition just until blended.
Mix in the sour cream and 1 tablespoon of cornstarch until the mixture is smooth and creamy.
Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for 1 hour. This will help prevent cracking.
Transfer the cheesecake to a wire rack to cool completely, then refrigerate for at least 4 hours, or overnight.
To make the cherry topping, combine the cherries, orange juice, and 0.5 cup of sugar in a medium saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a simmer.
In a small bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.
Stir the cornstarch mixture into the cherry compote, and continue to cook for 2-3 minutes or until the topping thickens.
Remove the cherry topping from heat and allow it to cool to room temperature.
When ready to serve, release the cheesecake from the springform pan and transfer it to a serving platter. Spoon the cooled cherry topping over the cheesecake.
Slice and enjoy your low sodium classic cheesecake with cherry topping.
Nutrition Facts
Calories |
5779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.5 g | 466% | |
| Saturated Fat | 211.8 g | 1059% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1556 mg | 518% | |
| Sodium | 2883 mg | 125% | |
| Total Carbohydrate | 598.4 g | 218% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 459.9 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1197 mg | 92% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1806 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
