Cherry Swirled Cheesecake - cooking recipe

Ingredients

1/4 cup graham cracker crumbs
1 (21 ounce) can cherry pie filling
1 teaspoon grated orange rind (optional)
2 (8 ounce) packages light cream cheese
1 (14 ounce) can low fat sweetened condensed milk (NOT evaporated milk)
4 egg whites
1 egg
1/3 cup bottled lemon juice
1 teaspoon vanilla extract
1/2 cup unsifted flour

Preparation

Preheat oven to 300 degrees.
Spray bottom and sides of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan.
In electric blender or food processor container, puree cherry pie fillng until smooth.
Add orange rind; set aside.
In a mixer bowl, beat cheese until fluffy.
Gradually beat in low fat sweetened condensed milk until smooth.
Add egg whites, egg, bottled lemon juice and vanilla; mix well.
Stir in 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.
Reserve remaining puree.
Bake 60 to 65 minutes or until center is set.
Cool.
Chill.
Serve with remaining puree if desired.
Refrigerate leftovers.