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Recipe Cooking Light magazine's Cherry Cheesecake (Cake)
Home Cooking Recipes
Required 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) package 1/3-less-fat cream cheese (Neufchatel)
- 1 (8 ounce) container fat-free cream cheese
- 2 eggs
- 1/2 cup fat-free milk
- 1/3 cup fat-free sour cream
- 3 egg whites
- 1/4 cup sugar
- 1 (20 ounce) can light cherry pie filling
Preparing/Cooking:
- Preheat oven to 300 degrees.
- 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 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.
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