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Cherry Swirled Cheesecake recipe

Cherry Swirled Cheesecake.

A “delite-fully” pretty cheesecakeperfect for special occasions.

Recipe: Cherry Swirled Cheesecake

Vegetable cooking spray
1/4 cup graham cracker crumbs
1 (21-ounce) can cherry pie filling
1 teaspoon grated orange rind
2 (8-ounce) packages fat free cream cheese (NOT product in tub)
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
1/2 cup unsifted all-purpose flour

  • Preheat oven to 300ºF (150ºC).Spray bottom and sides of 8-inch spring form pan with cookingspray; sprinkle crumbs on bottom of pan.
  • In electric blender or food processorcontainer, puree cherry pie filling until smooth. Add orangerind; 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 and vanilla; mix well.Stir in flour.
  • Pour half of batter in prepared pan. Spoon1/2 cup cherry puree evenly over batter. Top with remaining batter.Drop by spoonfuls 1/2 cup cherry puree over batter; with knifeor spatula gently swirl. Reserve remaining puree.
  • Bake 60 to 65 minutes or until centeris set. Cool. Chill.
  • Serve with remaining puree if desired.Refrigerate leftovers.

    Makes 12 servings.

    Nutrient Value Per Serving: 240 calories;11g protein; 2.5g fat; 43 carbohydrate; 30mg cholesterol; 260mgsodium (values are rounded).% of Calories from: protein 18%,total fat 9%, carbohydrate 73%.

    Recipe and photograph are provided courtesyof the Cherry Marketing Institute.

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