By Request

By Catherine Kekoa Enomoto

Wednesday, November 12, 1997

File photo
Pawaa reader dreams of cheesecake
topped with sour cream.

Bake a creamy,
dreamy classic

JEAN Park of Pawaa seeks a Los Angeles recipe for a cream-cheese cheesecake with sour-cream topping. Two recipes follow from the just-published

"Nancy's Healthy Kitchen Baking Book" by Nancy Fox (Macmillan, 1997, $25).

Fox operates Nancy's Healthy Kitchen in the City of Angels. Her 258-page collection offers 180 recipes for muffins, cakes, pies, quick breads, cookies, candies and more.

"The color of purest ivory, this opulent and graceful dessert will fulfill your every expectation," she writes of her Classic Vanilla Cheesecake. "It is the kind of treat you were sure you would have to give up when you decided to reduce your fat intake."

Classic Vanilla Cheesecake

Crust:
1-1/2 cups graham cracker crumbs
2 tablespoons sugar
2 tablespoons Smart Beat margarine

Filling:
8 ounces fat-free cream cheese
8 ounces low-fat cream cheese
1/2 cup plus 1 tablespoon sugar
4 egg whites
1 whole egg
1-1/2 teaspoons vanilla extract

Topping:
1 cup low-fat sour cream
1 cup fat-free sour cream
1/4 cup sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

For crust: Coat a 9-inch pie pan or springform pan with nonstick spray. Combine graham cracker crumbs, sugar and margarine in a bowl with a hand mixer and press into the bottom of the pan. Set aside.

For filling: Use a hand mixer to beat cream cheeses in a large bowl at high speed until blended. Add sugar and beat until smooth. Add egg whites, egg and vanilla extract; beat until smooth. Pour into crust.

Bake for 40 minutes or until the center is just firm to the touch. Cool in the pan or on a rack for 45 minutes.

For topping: Preheat oven to 450 degrees. In a medium bowl, mix sour creams, sugar and vanilla extract until smooth. Spread mixture gently and evenly over top of cooled cheesecake. Bake for 5 minutes. Cool completely on a rack. Cover loosely. Refrigerate at least 5 hours or, for best results, overnight. Makes 12 servings.

Approximate nutritional analysis per serving: 257 calories, 7.3 grams fat.*

Dreamy Apricot Cheesecake

Crust:

1 cup graham cracker crumbs
2 tablespoons sugar
2-1/2 tablespoons Smart Beat margarine

Filling:
8 ounces low-fat cream cheese
8 ounces fat-free cream cheese
1 cup sugar
1-1/2 teaspoons vanilla extract
2 egg whites
1 egg
2/3 cup light apricot preserves

Topping:
1/2 cup light sour cream
1/2 cup fat-free sour cream
2-1/2 tablespoons sugar
1 teaspoon vanilla extract

Sauce:
4 tablespoons sugar
1/2 tablespoon cornstarch
1 teaspoon lemon juice
1/2 cup orange juice
1/2 teaspoon vanilla extract
1 tablespoon light apricot preserves

Preheat oven to 325 degrees.

To make crust: In a small bowl combine graham cracker crumbs, sugar and margarine until well mixed. Press into bottom of 9-inch springform pan and chill.

For filling: In a large bowl, beat cream cheeses until smooth. Add sugar and vanilla extract and mix until smooth. Beat in egg whites and egg. Pour half this mixture into prepared crust. Spoon apricot preserves over top. (Microwave preserves about 10 seconds if too thick.) Pour remaining cream cheese mixture on top. Swirl a little with a knife. Bake for 50 minutes or until set. Remove from the oven and set aside.

For topping: Preheat oven to 350 degrees. In a small bowl, mix sour creams, sugar and vanilla extract. Spread over cheesecake. Bake for 10 minutes. Cool and refrigerate at least 4 hours before serving.

For sauce: In a small saucepan over low heat, stir and cook sugar, cornstarch and juices. Cook until thick and clear. Stir in vanilla extract and apricot preserves. Top each slice of cheesecake with sauce before serving. Cover and refrigerate leftover sauce. Makes 12 servings.

Approximate nutritional analysis per serving: 241 calories, 6 grams fat.*