Wednesday, May 21, 2008

Upside Cherry Cheese Cake

Cake base layer
1/3 cup Krusteaz pancake mix
⅓ cp butter milk
1 Tbsp egg beaters
¼ ts vanilla
¼ ts baking soda

Cheese cake filling
4 TB lf quark (or lf ricotta)
1/2 ts vanilla
1 TB eggbeaters
1 TB splenda
1 TB Krusteaz pancake mix

Cherry filling:
2/3 cp cherry pie filling, canned, splenda
1/2 ts vanilla
1 TB Torani SF Raspberry syrup

Make the batter and the fillings in separate bowls. For the cheese cake filling, mix quark and other ingredients until it is a really smooth, creamy texture. Mix the cherry pie filling with the vanilla and the raspberry syrup.

Fill batter in a small, sprayed spring form, and bake at 400F for 5 min. Take out of oven, pour cherry mix over solid surface of the cake base, and pour cheese filling on top of cherries. Bake for another 20-25 min at 400F. Let cool to room temperature before serving.

Note: if you use cream cheese instead of quark, use 3 TB, and mix them with 1-2 TB ff sour cream and 2 TB eggbeaters to get a smooth, creamy consistency. The cheese cake might look too liquid when finished baking, but it will set once it cools down.

Here is a simple way of how I make my own quark.