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Cherry Cheesecake

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Submitted by: evemarie3627009

 

This classic cherry cheesecake is baked, then refrigerated. Top it with cherry pie filling for a festive holiday dessert.
 

Ingredients

  • 3/4 cup graham cracker crumbs
  • 2 tsp margarine, melted
  • 2 tsp light corn syrup
  • 1 container (15 ounces) part skim ricotta cheese
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 egg whites
  • 1 tbsp fresh lemon juice
  • 1/2 tsp grated lemon peel
  • 1/2 tsp almond extract
  • 12 ounces low fat cream cheese, softened and cut up
  • 1 cup low fat sour cream
  • 1/4 cup all purpose flour
  • 1 can (20 oz) cherry pie filling

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Method

Preheat oven to 350F. Spray a 9inch spring-form pan with vegetable cooking spray. Wrap outside of pan with heavy duty foil. In prepared pan, combine graham cracker crumbs, margarine, and corn syrup. Press into bottom. Bake for 8 minutes. Place on wire rack, cool. Reduce oven temp to 325 F. In a food processor fitted with metal blade, process ricotta, sugar, eggs, egg whites, lemon juice, lemon zest and almond extract for 30 seconds. With machine running, add cream cheese and process until smooth. Add sour cream and flour; pulse until smooth. Pour into crust. Place pan on shallow roasting pan. Add boiling water to roasting pan to come 1 inch up sides of spring-form. Bake until just set, 50-60 minutes. Turn off oven, let stand in oven 30 minutes. Refrigerate cheesecake for at least 3 hours. Spread pie filling over top.

 

Notes:

 

Number of Servings:

 

Submitted by: evemarie3627009 ()

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