Originally Posted by Trouts mom
No worries, you are not alone...I could eat a whole cherry cheesecake in 2 days
You'll love this recipe! It's low fat but doesn't taste like it. My brother hates anything low fat, but he asked for seconds and even the recipe for this one. It's a huge hit when I make it and take it to work as a treat:
LOW FAT CHERRY CHEESE CAKE
Makes 16 slices:
3/4 cup graham cracker crumbs
2 teaspoons margarine, melted
2 teaspoons light corn syrup
1 container (15 ounces) part-skim ricotta cheese
1 cup granulated sugar
2 large eggs
2 egg whites
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon almond extract
12 ounces low fat-cream cheese, softened and cut up
1 cup low fat sour cream
1/4 cup all purpose flour
1 can (20 ounces) reduced-sugar cherry pie filling
preheat oven to 350 degrees.
Spray 9 inch spring form pan with vegetable cooking spray. Wrap outside of pan with heavy duty foil.
in prepared pan, combine crumbs, margarine, and corn syrup. Press in to bottom. Bake for 8 minutes. Place on a wire rack; cool. Reduce oven to 325 degrees.
In food processor fitted with metal blade: process ricotta cheese, sugar, eggs, egg whites, lemon juice, peel, and almond extract for 30 seconds. With machine running, add cream cheese and process until smooth. Add sour cream and flour; pulse until smooth. Pour into crust. Place pan in a shallow roasting pan.
Add boiling water to roasting pan to come to 1 inch up sides of spring form pan. Bake until just set, 50-60 minutes. Turn off oven; let stand in over for 30 minutes. Refrigerate cheesecake for at least 3 hours. Spread pie filling over top.
222 calories; 8 g fat; 8 g protein; 29 g carbohydrates; 50 mg cholesterol