It has been the snowiest winter in Tennessee since I moved here in 2004. We have a complete covering of ice and snow again this morning. It is President’s Day so many people are staying home today and that is probably good.
As we are making our way into the New Year 2010 we are also making our way into 2020 – a new decade! This is a great time to read Psalm 118, which is a beautiful love song celebrating God’s love for us. His love endures forever! Celebrate a new year and a new decade.
Their pretty color and sweet, tantalizing taste make cherries the perfect fruit for Valentine’s Day. In February we also celebrate President’s Day, and again, cherries add their bright red color to patriotic desserts.
Children are told the tale of young George Washington and how he could not lie to his father about chopping down a cherry tree. Although historians say the story is a myth, cherries and George Washington are forever tied together in this legend. Cherries have become a symbol of his birthday and Americans continue to celebrate Presidents’ Day on February 21st and Washington’s Birthday on February 22nd by eating cherry pie.
So in honor of our first President (and telling the truth) our recipe today will be Cherry Swirl Cheesecake.
Low-fat Cherry Swirl Cheesecake
• 1/4 cup graham cracker crumbs
• 1 can (20 oz.) cherry pie filling
• 2 pkgs. (8 oz. each) low-fat cream cheese, softened
• 1 can (14 oz.) low-fat sweetened condensed milk
• 1 egg
• 4 egg whites
• 1/3 cup lemon juice
• 1 tsp. vanilla
• 1/2 cup flour
Preparation -
Spray the bottom and sides of an 8" spring form pan with non-stick cooking spray.
Spread the graham cracker crumbs on the bottom of the pan; set aside. Puree the cherry pie filling in a food processor or blender until smooth.
In a mixing bowl, beat the cream cheese until fluffy. Gradually add the sweetened condensed milk, beating until smooth. Add the egg, egg whites, lemon juice and vanilla and mix well. Stir in the flour.
Pour half of the batter into the prepared pan. Spoon 1/2 cup of the pureed cherry pie filling over top. Top with the remaining batter.
Pour 1/2 cup of the pureed cherry pie filling over the batter. Use a table knife to very gently swirl the cherry puree through the batter. (Reserve the remaining puree.)
Bake in a preheated oven at 300ยบ for 60 to 65 minutes or until the center of the cheesecake is set. Cool in the pan on a wire rack for about an hour then refrigerate for 3 to 4 hours before removing the sides of the spring form pan.
Refrigerate until serving. Before serving, top individual slices with the remaining cherry puree.
