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Fudgy Cheesecake With Cherry Sauce




Source of Recipe


ConAgra Foods


List of Ingredients




PAM® for Baking Spray
2 tablespoons chocolate wafer crumbs, (3 wafers)
2 packages (8 ounces each) light cream cheese, softened
3/4 cup granulated sugar, + 2 tblspns, divided
1/3 cup unsweetened cocoa
1 cup low-fat vanilla yogurt
1/4 cup Egg Beaters® Egg Product
1/4 cup Egg Beaters® Egg Whites, or 2 egg whites
2 tablespoons all-purpose flour
1 can (16 ounces) canned tart cherries, water-packed, resrv 1/2 cup liquid
1 tablespoon cornstarch


Recipe



Preheat oven to 325°F.
Coat an 8-inch springform pan with cooking spray. Sprinkle evenly with crumbs. Set aside.
Combine cream cheese, 1/2 cup sugar, and the cocoa in medium mixing bowl. Beat at medium speed of electric mixer until creamy. Add yogurt, egg product, egg white and flour. Beat at medium speed until mixture is smooth. Pour into prepared pan. Bake for 40 to 45 minutes, or until set. Cool slightly. Chill at least 2 hours.
Combine reserved liquid, remaining 6 tablespoons sugar and the cornstarch in 1-quart saucepan. Cook over medium heat for 2 to 4 minutes, or until mixture is thickened and translucent, stirring constantly. Fold in cherries.
Serve sauce warm or chilled with cheesecake.
Tips: Microwave tip: In 4-cup measure, combine reserved liquid, remaining 6 tablespoons sugar and the cornstarch. Microwave at High for 2 to 3 minutes, or until mixture is thickened and translucent, stirring after every minute. Continue as directed.