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Fat Free Cherry Cheese Cake

  • Yield: 8 servings


  • 1 pound dry curd cottage cheese
  • 2 (8-ounce) packages fat-free cream cheese
  • One-half cup egg substitute
  • 1 cup sugar
  • 2 teaspoons pure vanilla
  • 1 teaspoon pure almond extract
  • 1 cup dark cherry pie filling


  • Preheat the oven to 325 degrees.
  • In a food processor fitted with a steel blade, process the cottage cheese and fat-free cream cheese until smooth. Add all the remaining ingredients, except the cherry pie filling, and process until all is blended.
  • Spray a 9-inch springform pan with a nonstick spray. Take a 12-inch square of parchment or wax paper and line the pan. (The spray helps to adhere the paper to the pan.)
  • Fill the springform pan with the cheesecake mixture. Place the pan in a large roasting pan and pour enough hot water around the springform pan to come up about one inch. Bake for 45 minutes. Remove from the oven. Cool, then refrigerate for a minimum of 8 hours. (It’s best when chilled for 24 hours.)
  • Cut the cheesecake in wedges and place on a dessert plates. Top each wedge with equal amounts of the pie filling.

Recipe Details