Ingrédients pour Cherry Swirled Cheesecake
- 1 ½ cups graham cracker crumbs
- Cherry Pie Filling
- zest of one orange
- Light Cream Cheese
- one (14 ounce) can low-fat sweetened condensed milk
- 4 large egg whites
- 2 large eggs
- 2 tablespoons bottled lemon juice
- Vanilla Extract
- Unsifted Flour
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Comment préparer Cherry Swirled Cheesecake
- Preheat oven to 300°F (150°C).
- Spray an 8-inch springform pan with cooking spray.
- Crush 1 ½ cups graham cracker crumbs and sprinkle evenly on the bottom of the prepared pan.
- In a blender or food processor, puree one (14.5 oz) can cherry pie filling until completely smooth.
- Add the zest of one orange and set aside.
- In a large mixing bowl, beat 3 (8 ounce) packages of cream cheese until light and fluffy.
- Gradually beat in one (14 ounce) can of low-fat sweetened condensed milk until smooth and creamy.
- Add 4 large egg whites, 2 large eggs, 2 tablespoons bottled lemon juice, and 1 teaspoon vanilla extract.
- Mix until just combined. Be careful not to overmix.
- Stir in ¼ cup all-purpose flour until just combined.
- Pour half of the cheesecake batter into the prepared pan.
- Evenly spoon ½ cup of the cherry puree over the batter.
- Top with the remaining cheesecake batter.
- Drop spoonfuls (about ½ cup) of the remaining cherry puree over the batter.
- Gently swirl the cherry puree into the batter using a knife or spatula.
- Reserve any remaining cherry puree for serving.
- Bake for 60-65 minutes, or until the center is just set. The edges should be set, but the center may still have a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve with the reserved cherry puree, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
12g
Fat
37g
Carbs
10g
