Low-Fat Cheesecake
Low-Fat Cheesecake could be just the gluten free recipe you've been looking for. This recipe serves 8. One portion of this dish contains about 12g of protein, 1g of fat, and a total of 192 calories. It works well as a dessert. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of sugar, cream cheese, egg substitute, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth.
Pour into a 9-in. pie plate that has been coated with cooking spray.
Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes.
Meanwhile, combine sour cream and remaining sugar and vanilla.
Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate.
Before serving, top each serving with 2 tablespoons cherry pie filling.
Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes
Cheesecake works really well with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try McFadden Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.
![McFadden Late Harvest Riesling]()
McFadden Late Harvest Riesling
Late Harvest and Botrytis-blessed, like Château d'Yquem, this is a sublime experience. Honeyed apricot meets baked apple pie in a glass. Quite simply, this is the best dessert wine you will taste, even at double the price, in your lifetime.