Low Fat Recipe
A Cherry Cheesecake that is just as good, maybe even better, than a full fat cheesecake! Graham crust with ricotta and cream cheese filling all topped with light cherry pie filling. Delicious.
1-1/4 cups fat free graham cracker crumbs
2 tablespoons sugar
2 tablespoons liquid egg substitute
15 ounces no fat ricotta cheese
12 ounces nonfat cream cheese
1/2 cup egg substitute
1/3 cup all purpose flour
3/4 cup sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
1-1/2 cups canned light cherry pie filling
Place the cracker crumbs, sugar and egg substitute in mixing bowl, blend until mixture is moist and crumbly. Coat a 9 inch springform pan with nonstick cooking spray. Use the back of a spoon to press the crumbs over the bottom of the pan and 1/2 inch up the sides. Dip the spoon in sugar to prevent sticking. Bake the crust in 350 degree oven for 8 to 10 minutes. Cool the crust to room temperature.
Place all of the filling ingredients in a food processor and process until smooth. Pour the filling into the crust and bake in a 325 degree oven for 55 to 60 minutes, or until the center fees firm when lightly touched.
Turn the oven off and let the cake cool in the oven with the door ajar for 1 hour. Remove from oven and cool another hour at room temperature. Remove from pan to serving plate. Spread the cherry filling over the top of the cooled cake. Refrigerate for 6 hours or overnight. Cut into wedges and serve.
Did you know - July 30 is National Cheesecake Day.
Recipe makes 8 servings
Calories: 205; Fat: 0.4; Cholesterol: 10mg; Protein: 12.6g; Sodium: 300mg