Creamy Cherry Cheesecake Recipe
Are you looking for a food lovers delight Creamy Cherry Cheesecake recipe? Use the freshest of Cheese available to get a great Creamy Cherry Cheesecake. This Creamy Cherry Cheesecake is a Low Fat recipe. I just love Dessert recipes and this dish is my only favorite amongst them. This is an ideal dish to include in today's menu.
Ingredients
CRUST
8 large (2 1/2-x-5-inch) fat-free graham crackers
2 tablespoons sugar
2 tablespoons fat-free egg substitute
FILLING
15 ounces nonfat ricotta cheese
12 ounces nonfat or reduced-fat cream cheese
1/2 cup fat-free egg substitute
1/3 cup unbleached flour
3/4 cup sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
TOPPING
1 1/2 cups canned light (low-sugar) cherry pie filling
Directions
1. To make the crust, break the crackers into pieces. Place the broken crackers in the bowl of a food processor or in a blender, and process into fine crumbs. Measure the crumbs. There should be 1 1/4 cups. (Adjust the amount if necessary.)
2. Return the crumbs to the food processor, and add the sugar and the egg substitute. Process until the mixture is moist and crumbly.
3. 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. Periodically dip the spoon in sugar to prevent sticking.
4. Bake the crust at 350°F for 8 minutes, or until the edges feel firm and dry. Cool the crust to room temperature.
5. Place all of the filling ingredients in a food processor, and process until smooth. Pour the filling into the crust, and bake at 325° F for about 55 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. (The top will crack slightly during cooling.)
6. Spread the cherry filling over the top of the cooled cake to within 3/4 inch of the edges.
2. Return the crumbs to the food processor, and add the sugar and the egg substitute. Process until the mixture is moist and crumbly.
3. 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. Periodically dip the spoon in sugar to prevent sticking.
4. Bake the crust at 350°F for 8 minutes, or until the edges feel firm and dry. Cool the crust to room temperature.
5. Place all of the filling ingredients in a food processor, and process until smooth. Pour the filling into the crust, and bake at 325° F for about 55 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. (The top will crack slightly during cooling.)
6. Spread the cherry filling over the top of the cooled cake to within 3/4 inch of the edges.
