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    Cherry Cheesecake


    Source of Recipe


    Internet

    Crust:
    1-1/4 cups fat free graham cracker crumbs
    2 tablespoons sugar
    2 tablespoons Egg Beaters (egg substitute)

    Filling:
    15 ounces no fat ricotta cheese
    12 ounces nonfat cream cheese
    1/2 cup Egg Beaters (egg substitute)
    1/3 cup all-purpose flour
    3/4 cup sugar
    2 teaspoons vanilla extract
    1 tablespoon lemon juice

    Topping:
    1-1/2 cups canned light cherry pie filling

    Directions:
    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 overn 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 feels 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.

    Nutrition information per serving:
    Calories: 205
    Fat: 0.4
    Cholesterol: 10mg
    Protein: 12.6g
    Sodium: 300mg


 

 

 


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