Lemon Cherry Cheesecake
Lake Austin Spa Resort
Featured in FRESH: Healthy Cooking and Living from Lake Austin Spa Resort

Old fashioned goodness from new-fangled ingredients - even though it’s made with reduced-fat and fat-free ingredients, this traditional cheesecake has all the richness, density and mouth-feel of its New York deli relatives. You may, of course, substitute a variety of other fruit toppings.

1 ½ cups reduced-fat graham cracker crumbs
2 tablespoons light butter, melted
16 ounces fat-free cream cheese, softened
8 ounces reduced-fat cream cheese, softened
1 ½ (14 ounce) cans fat-free sweetened condensed milk
6 egg whites
3 eggs
2 tablespoons grated lemon zest
¾ cup fresh lemon juice
2 teaspoons vanilla extract
⅔ cup flour
1 (16 ounce) package frozen tart red cherries
½ cup sugar
2 tablespoons cornstarch

Mix the crumbs and butter in a bowl. Spray a 9-inch springform pan with nonstick cooking spray. Press the crumb mixture into the bottom of the pan. Bake at 300 degrees for 10 minutes. Remove and cool. Beat the cream cheese in a mixing bowl until fluffy. Add the milk; beat until smooth. Add the egg whites, eggs, lemon zest, lemon juice and vanilla; beat well. Sift the flour over the creamed mixture; beat well. Pour the mixture into the prepared pan. Bake at 325 degrees for 55 to 60 minutes. Turn off the oven, but leave the cake in the oven for 30 minutes longer. Remove and cool completely. Combine the cherries, sugar and cornstarch in a saucepan over medium heat. Bring to a simmer. Cook until the sugar is dissolved and the mixture is slightly thickened, stirring frequently. Remove from the heat and cool. Spread the cherry mixture over the top of the cheesecake. Chill for 4 to 6 hours.

Serves 16 at 301 calories / 4 fat grams per serving