FITNESS AND GYM PROGRAMS FOR HEALTHY LIFE

Filling:
2 8 oz tub strawberry cream cheese
2 8 oz tub pineapple cream cheese
2 8 oz tub fat free cream cheese
2 cup sugar
4 T flour
4 tsp vanilla
2/4 cup milk
3/4 cup egg beaters
1/2 tsp orange zest

Press into the bottom and sides of a 9 inch spring form pan. Take a sheet of foil and wrap it around the bottom of the pan (to prevent water leaking in).

Get a shallow baking dish ready with water in it for the water bath. Combine all the filling ingredients EXCEPT THE EGGS, and beat until mixed, usually about a minute, less than two. Add the eggs and stir with a whisk or spoon, just until combined.

Pour into spring form pan, smooth gently to meet the edges. Put the spring form pan into the water bath, you want the water to come up the sides about an inch, no more than that. Don’t forget your foil!

Bake for 35 minutes at 350 degrees, or until done.

(It may need five minutes more or less, depending on your oven. To check done-ness, gently shake the pan – when it is done the outside edge will be set about 2 1/2 inches and middle will be wobbly, not gooey. IMPORTANT it will not “look done” but it is done. If you leave it in the oven too long the top will turn brown and your crust will be too dry.)

Remove from the oven and set on a burner (make sure it is OFF) to cool for 15 minutes. Use a sharp knife to loosen the sides, and cool for an additional 30 minutes. After that carefully remove the sides of the spring form. Cool completely on the counter before refrigerating. Refrigerate 4 hours (minimum) before cutting and serving.

If the cheesecake is not completely cool when you refrigerate it, it will get squishy from water condensation, and no one likes a squishy cheesecake.

Serve with freshly sliced pineapple and strawberries!