Cherry Swirl Cheesecake

Cherry Swirl Cheesecake

Vegetable cooking spray

¼ cup graham cracker crumbs

1 (21-ounce) can cherry pie filling

1 teaspoon grated orange rind

2 (8-ounce) packages fat free cream cheese

1 (14-ounce) can low fat sweetened condensed milk

4 large egg whites

1 large egg

1/3 cup bottled lemon juice

1 teaspoon vanilla extract

½ cup unsifted all-purpose flour

Preheat oven to 300°. Spray bottom and sides of an 8-inch spring form pan with cooking spray. Sprinkle graham crumbs on the bottom of the pan.

In electric blender or food processor container, puree cherry pie filling until smooth. Add the orange rind and set aside.

In mixer bowl, beat cheese until fluffy. Gradually beat in low fat sweetened condensed milk until smooth. Add egg whites, egg, bottled lemon juice, vanilla and mix well. Stir in the flour.

Pour half of batter in prepared pan. Spoon ½ cup cherry puree evenly over batter. Top with remaining batter. Drop by spoonfuls ½ cup cherry puree over batter; with knife or spatula gently swirl. Put remaining puree aside.

Bake 60 to 65 minutes or until center is set. Let it cool, then chill it in the fridge. Serve with remaining puree if desired. Refrigerate any leftovers.

I was thinking of using fat free cream cheese for this cheesecake, but apparently that type of cream cheese makes the cheesecake kind of rubbery on the inside and chalky on the outside. The lower fat cream cheese makes the dessert harder and crumbly, so you're best using full fatty cream cheese for the best taste and texture.

Also make sure the ingredients, especially the cream cheese is at room temperature before you start mixing...not making sure of that was my first mistake. Otherwise, you'll end up with a lumpy Cherry Swirl cheesecake.

About The Author

This article provided by Kori Puckett, publisher of 300+ delicious, old fashioned, homemade dessert recipes at http://www.VintageSweetTreats.com.