Name: Cherry Cheesecake
Yield: 4 servings
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

Servings: 4 persons

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

1
Preheat oven to 300u00b0.
2
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.
3
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.
4
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.
5
Pour into prepared pan. Bake at 300u00b0 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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cherry Cheesecake

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