Cherry Swirled Cheesecake

READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300 degrees.
  • Spray bottom and sides of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan.
  • In electric blender or food processor container, puree cherry pie fillng until smooth.
  • Add orange rind; set aside.
  • In a 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.
  • Spoon 1/2 cup cherry puree evenly over batter.
  • Top with remaining batter.
  • Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl.
  • Reserve remaining puree.
  • Bake 60 to 65 minutes or until center is set.
  • Cool.
  • Chill.
  • Serve with remaining puree if desired.
  • Refrigerate leftovers.
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