My Cherry Swirl Cheesecake Bake Contribution by Kori Puckett

pie filling until smooth. Add the orange rind and set aside.

In mixer bowl, beat cheese until fluffy. Gradually beat in low

fat sweetened condensed milk until smooth. Add egg whites, egg,

bottled lemon juice, vanilla and mix well. Stir in the flour.

Pour half of batter in prepared pan. Spoon 1/2 cup cherry puree

evenly over batter. Top with remaining batter. Drop by spoonfuls

1/2 cup cherry puree over batter; with knife or spatula gently

swirl. Put remaining puree aside.

Bake 60 to 65 minutes or until center is set. Let it cool, then

chill it in the fridge. Serve with remaining puree if desired.

Refrigerate any leftovers.

I was thinking of using fat free cream cheese for this

cheesecake, but apparently that type of cream cheese makes the

cheesecake kind of rubbery on the inside and chalky on the

outside. The lower fat cream cheese makes the dessert harder and

crumbly, so you're best using full fatty cream cheese for the

best taste and texture.

Also make sure the ingredients, especially the cream cheese is

at room temperature before you start mixing...not making sure of

that was my first mistake. Otherwise, you'll end up with a lumpy

Cherry Swirl cheesecake.

The bake sale itself went pretty well. We're planning on having

another one soon, and I think the only thing we need to do

better next time to draw more people is advertise a bit sooner

and not have it at 2 pm on a Sunday afternoon :-).

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BIO:

This article provided by Kori Puckett, publisher of 300+
delicious, old fashioned, homemade dessert recipes at
http://www.VintageSweetTreats.com.

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