Recently I participated in a local bake sale to raise money for local animal shelter. I volunteered to bake a dessert, and I chose to do a couple of Cherry Swirl Cheesecakes.
I'm a very picky eater and have never been a fan of cheesecake, so I had to have my mother be my taste tester to see if I'd done an adequate job. She helped me by giving me a couple of pointers, and after a couple of tries I managed to bake two pretty good cheesecakes (or so my mom says).
Cherry Swirl Cheesecake
Vegetable cooking spray 1/4 cup graham cracker crumbs 1 (21-ounce) can cherry pie filling 1 teaspoon grated orange rind 2 (8-ounce) packages fat free cream cheese 1 (14-ounce) can low fat sweetened condensed milk 4 large egg whites 1 large egg 1/3 cup bottled lemon juice 1 teaspoon vanilla extract 1/2 cup unsifted all-purpose flour
Preheat oven to 300º. Spray bottom and sides of an 8-inch spring form pan with cooking spray. Sprinkle graham crumbs on bottom of pan.
In electric blender or food processor container, puree cherry pie filling until smooth. Add orange rind and set aside.
In mixer bowl, beat cheese until fluffy. Gradually beat in low fat sweetened condensed milk until smooth. Add egg whites, egg, bottled lemon juice, vanilla and mix well. Stir in flour.