BERRY MARBLE CHEESECAKE
1/3 cup crushed graham crackers (about 5 squares)
1/2 teaspoon ground cinnamon
3 8-ounce packages nonfat cream cheese
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel (optional)
1/2 cup refrigerated or frozen egg product, thawed, (or eggs to equal 1/2 cup)
1/4 cup milk
1/2 cup sour cream
1/4 cup seedless red raspberry preserves
- Preheat oven to 375 degree F.
- For crust, stir together crushed graham crackers and cinnamon in a medium mixing bowl.
- Sprinkle onto bottom and 1 inch up sides of a well-greased 8- or 9-inch spring-form pan.
- Set pan aside.
- For filling, combine cream cheese, sugar, flour, vanilla, and, if desired, lemon peel in a large mixing bowl.
- Beat with an electric mixer on medium speed until combined.
- Add the refrigerated or thawed egg product all at once, beating on low speed just until combined (do not over-beat).
- Stir in milk.
Pour filling into crust-lined pan. - Place spring-form pan in a shallow baking pan.
- Bake in the preheated oven for 45 to 50 minutes for an 8-inch pan or 35 to 40 minutes for a 9-inch pan, or until center appears nearly set when gently shaken.
- Cool in spring-form pan on a wire rack for 15 minutes.
- Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more.
- Remove sides of pan; cool 1 hour.
- Cover and chill at least 4 hours or up to 24 hours.
- Top with nonfat sour cream and spoon on seedless red raspberry preserves; swirl with a spoon.
Makes 12 to 16 servings.