DEAR JEANNE: This is a favorite family recipe that we’ve been making for many years. I wonder if these could be lightened and still taste good. I also like to make them in a miniature cupcake pan. Could you give me the baking directions for that size? Thank you! – Kaylen, Grand Junction, Colo.
MINI CHERRY CHEESECAKES
2 packages (8 ounces each) cream cheese, room tempera ture
3/4 cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
18 vanilla wafers
1 can (21 ounces) cherry pie filling
Beat cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper liners and place one wafer in the bottom of each one. Fill 1/2 to 2/3 full. Bake at 325 for 15 to 20 minutes or until set. Chill and add topping.
Makes 18 cheesecakes.
DEAR KAYLEN: I tried this in a miniature cupcake pan (1 3/4 inches), and the first time, I cooked them too long and they were gummy. Be careful not to overcook. They may appear to be undercooked, but as long as they are puffed and have some cracks forming, they are done. When chilled, they will be firm.
You can find the small paper liners in specialty baking sections, and you can use any kind of low-fat cookie that you like; just crumble about a teaspoonful of crumbs into the bottom of each cup. I used graham crackers, and they baked into the bottom of the cheesecake.
The different flavors of cookies will add an extra dimension. You also can use any kind of topping that you like. These are bite-size cheesecakes – perfect for portion control!
REDUCED-FAT MINI CHERRY CHEESECAKES
6 whole graham crackers, crumbled
1 (8-ounce) package fat-free cream cheese, softened
1 (8-ounce) package reduced-fat cream cheese (Neufchatel), softened
1/2 cup sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1/2 cup vanilla fat-free yogurt
1 egg
1 egg white
1 can (20 ounces) light cherry pie filling
1. Preheat the oven to 325 F. Line miniature muffin tins (1 3/4 inch) with paper liners, or spray with nonstick cooking spray. Fill each with about a teaspoon of the graham-cracker crumbs. Set aside.
2. Using an electric mixer, beat the cream cheeses with the sugar, vanilla and lemon juice in a large bowl. Beat in the yogurt, then beat the eggs separately until frothy. Beat in the eggs until thoroughly combined.
3. Fill the muffin tins to the top and smooth with a knife or with clean, damp fingertips.
4. Bake for 12 to 13 minutes. Cool in the pans on a rack for 15 minutes. Remove and chill. Top with pie filling.
Makes 36.
Each cheesecake contains approximately: Original recipe: 196 calories; 11 gm fat; 51 mg cholesterol; 104 mg sodium; 23 gm carbohydrates; 3 gm protein; trace of fiber. Revised recipe: 54 calories; 2 gm fat; 11 mg cholesterol; 75 mg sodium; 7 gm carbohydrates; 2 gm protein; negligible fiber.
Send your recipe for revision to: Cook It Light, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope.
– King Features
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