Recipe - Cherry Cheesecake

Three fourths cup Graham cracker crumbs
2 tablespoon Sugar
2 tablespoon Margarine; melted, low cal
2/3 cup Sugar
1/3 cup Allpurpose flour
1 tablespoon Cornstarch
1 teaspoon Vanilla extract
1 pack Cream cheese; 1/3 less fat
1 pack Cream cheese; fat free
2 lg Eggs
One half cup Skim milk
1/3 cup Sour cream; fat free
3 lg Egg white
One fourth cup Sugar
1 cn Cherry pie filling; light

1. Preheat oven to 300 degrees.

2. Coat a 9inch springform pan with cooking spray. Combine crumbs, two
tablespoons sugar, amd margarine. Firmly press crumb mixture into bottom
and 2 inches up sides of pan.

3. Combine 2/3 cup sugar, flour, and next 5 ingredients in a large bowl;
beat at high speed of a mixer until smooth. Add milk and sour cream to
cheese mixture; beat until smooth.

4. Beat egg whites (at room temperature) at high speed of a mixer until
soft peaks form. Gradually add One fourth cup sugar, 1 tablespoon at a time,
beating until stiff peaks form using clean, dry beaters. Gently fold egg
white mixture into cheese mixture.

5. Pour into prepared pan. Bake at 300 degrees for 55 minutes or until
almost set. Remove from oven; cover and chill 8 hours. Top with pie
filling.

Recipe by: Cooking Light Jan/Feb 98

Posted to MCRecipe Digest V1 #1002 by "jms@twave.net" jms@twave.net on
Jan 11, 1998