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Black Forest Cheesecake

Source of Recipe

Shape Magazine-Feb/99


List of Ingredients

1 can cherry pie filling (21 oz) chilled
vegetable cooking spray
10 chocolate wafer cookies, crushed
1 package reduced-fat cream cheese (8 oz) softened
1 package fat-free cream cheese (8 oz) softened
1 can fat-free sweetened condensed milk (14 oz)
1/4 cup cocoa powder
3 tbsp cornstarch
1 tsp almond extract
5 large egg whites



Recipe

Preheat oven to 325°. Spray a 9" springform pan with PAM. Sprinkle cookie crumbs over bottom of pan. In a large bowl, with electric mixer, combine cream cheeses and beat until smooth. Beat in condensed milk gradually until smooth. Add cocoa, cornstarch and extract. Mix well. Add egg whites and beat until smooth. Pour into prepared pan. Bake 55 minutes or until cake puffs and center is almost set. Transfer to wire rack. When completely cooled, run a knife around sides to loosen cake from pan. Release pan sides. Cover and chill cake at least 1 hour. Top with chilled pie filling. Serves 10.


Notes:
Total pie (whole recipe) = 3,108 calories, 66.5 gr fat, 214 mg chol

1/10 of cheesecake = 311 calories, 7 gr fat, 21 mg chol Calories from fat, 20%; from carbohydrate, 64% (52 grams); from protein, 16% (13 gr)

Magazine Notes: Do not use all fat free cream cheese in this recipe.....a cheesecake needs some fat.