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Cherry Cheesecake




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




Cooking spray

3/4 cup graham cracker crumbs

2 tablespoons sugar

2 tablespoons reduced-calorie stick margarine, melted

2/3 cup sugar

1/3 cup all-purpose flour

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 (8-ounce) block 1/3-less-fat cream cheese (Neufchatel)

1 (8-ounce) tub fat-free cream cheese

2 large eggs

1/2 cup fat-free milk

1/3 cup fat-free sour cream

3 large egg whites

1/4 cup sugar

1 (20-ounce) can light cherry pie filling



Recipe



Preheat oven to 300 degrees F. Coat a 9-inch springform pan with cooking spray. Combine crumbs, 2 tablespoons sugar, and margarine. Firmly press crumb mixture into bottom and 2 inches up sides of pan.

Combine 2/3 cup sugar, flour, and next 5 ingredients (flour through eggs) in a large bowl; beat at high speed of a mixer until smooth. Add milk and sour cream to cheese mixture; beat until smooth.

Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form using clean, dry beaters. Gently fold egg white mixture into cheese mixture.

Pour into prepared pan. Bake at 300 degrees F for 55 minutes or until almost set. Remove from oven and cool completely on a wire rack; cover and chill 8 hours. Top with pie filling.


Serving size: 1 wedge