Ingredients:
Fruity
Graham Cracker Crust:
10
large fat-free graham crackers
3 TBSP fruit spread
Non-stick cooking spray
Using
a blender, process crackers till fine. Add
fruit spread, mix till crumbly & moist.
Coat 9 inch springform pan with cooking
spray and press mixture evenly on bottom
and half way up sides. Bake at 350 for 6-8
minutes, set aside.
Cheesecake:
2/3
cup low-sugar strawberry preserves
2 (15 oz) cartons non-fat Ricotta cheese
1/2 cup non-fat sour cream
3/4 cup non-fat egg substitute or 6 egg
whites
2/3 cup sugar
1/4 cup flour
2 TSP vanilla extract
Put
preserves in a bowl & microwave at 50%
power for 2 minutes, till runny. Put cheese,
sour cream, eggs, in blender till smooth.
Add sugar, flour & vanilla, blend till
smooth. Spread 1/2 of cheese filling evenly
over crust, then top with 1/2 of heated
jam. Repeat with remaining ingredients.
Draw knife through batter to produce swirl
pattern. Bake at 350 for 60-70 minutes till
cheesecake is set, then turn oven off and
leave door ajar for 30 minutes. Remove and
chill 8 hours, still in pan. Remove collar
before serving
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