Cherry Cheesecake - Reduced Fat

1. 1

   Preheat oven to 350 degrees.

2. 2

   Using a stand mixer, combine milk and cream cheese on low to medium-low speed until smooth.

3. 3

   Sprinkle in cornstarch making sure it is evenly distributed.

4. 4

   Add eggs, egg beaters and vanilla and combine on low speed until smooth - scraping down side if necessary.

5. 5

   Pour into pie crust, but don't go over the edge (it will puff) and bake for 40-45 minutes until edges are just brown or tiny cracks appear on edges of cake and center does not jiggle when you shake the pan.

6. 6

   Don't open the oven door more than necessary!

7. 7

   IF you have extra filling (I usually do), spray ramekin with non-stick spray and bake 40 minutes, checking every 5 minutes after 30 minutes has gone by.

8. 8

   Turn off oven and prop door open and allow cheesecake to cool for 30-45 minutes in oven.

9. 9

   Then cool on wire rack completely.

10. 10

    Cool another 2 hours in fridge, top with light cherry pie filling before serving.

11. 11

    Store in fridge.

No additional tips available.