Fat Free Cherry Cheese Cake
- 1 pound dry curd cottage cheese
- 2 (8-ounce) packages fat-free cream cheese
- One-half cup egg substitute
- 1 cup sugar
- 2 teaspoons pure vanilla
- 1 teaspoon pure almond extract
- 1 cup dark cherry pie filling
Preheat the oven to 325 degrees.
In a food processor fitted with a steel blade, process the cottage cheese and fat-free cream cheese until smooth. Add all the remaining ingredients, except the cherry pie filling, and process until all is blended.
Spray a 9-inch springform pan with a nonstick spray. Take a 12-inch square of parchment or wax paper and line the pan. (The spray helps to adhere the paper to the pan.)
Fill the springform pan with the cheesecake mixture. Place the pan in a large roasting pan and pour enough hot water around the springform pan to come up about one inch. Bake for 45 minutes. Remove from the oven. Cool, then refrigerate for a minimum of 8 hours. (It’s best when chilled for 24 hours.)
Cut the cheesecake in wedges and place on a dessert plates. Top each wedge with equal amounts of the pie filling.
Makes 8 servings
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