Low Sodium Classic Cheesecake with Cherry Topping

Indulge in the creamy decadence of a *Low Sodium Classic Cheesecake with Cherry Topping*—a dessert delight that's mindful of your health without sacrificing flavor. This recipe features a buttery graham cracker crust made with low-sodium crumbs, a rich and velvety cream cheese filling, and a perfectly sweet cherry compote bursting with fresh flavor. With just a hint of orange juice to elevate the topping and expert tips to avoid cracks, this cheesecake is as beautiful as it is delicious. Perfect for gatherings or quiet indulgence, it's a low-sodium twist on a timeless favorite, ideal for those seeking a healthier dessert option that still feels utterly indulgent.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

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.

Step 3

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.

Step 4

Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.

Step 5

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.

Step 6

Add the vanilla extract and mix until incorporated.

Step 7

Add the eggs one at a time, mixing on low speed after each addition just until blended.

Step 8

Mix in the sour cream and 1 tablespoon of cornstarch until the mixture is smooth and creamy.

Step 9

Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.

Step 10

Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.

Step 11

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.

Step 12

Transfer the cheesecake to a wire rack to cool completely, then refrigerate for at least 4 hours, or overnight.

Step 13

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.

Step 14

In a small bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.

Step 15

Stir the cornstarch mixture into the cherry compote, and continue to cook for 2-3 minutes or until the topping thickens.

Step 16

Remove the cherry topping from heat and allow it to cool to room temperature.

Step 17

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.

Step 18

Slice and enjoy your low sodium classic cheesecake with cherry topping.

Nutrition Facts

Serving size	(2060.5g)

Amount per serving	% Daily Value*
Calories	5778.6

Total Fat 363.5g	0%
Saturated Fat 211.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1555.5mg	0%
Sodium 2882.7mg	0%
Total Carbohydrate 598.4g	0%
Dietary Fiber 13.2g	0%
Total Sugars 459.9g
Protein 85.9g	0%

Vitamin D 120IU	0%
Calcium 1197.4mg	0%
Iron 9.7mg	0%
Potassium 1806.1mg	0%

*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.

Source of Calories

Fat: 54.4%

Protein: 5.7%

Carbs: 39.8%