Cherry Swirled 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 (NOT product in tub)
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 300ºF. Spray bottom and sides of 8-inch spring form pan with cooking spray; sprinkle crumbs on bottom of pan.
In electric blender or food processor container, puree cherry pie filling until smooth. Add orange rind; 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 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