Red Velvet Cheesecake

Red Velvet Cheesecake

Red Velvet Cheesecake


Posted on December 3, 2012 at 7:01 AM

Updated Monday, Dec 3 at 11:11 AM

Chef Holly Clegg /

Two popular desserts, red velvet cake and cheesecake, create the ultimate indulgence.

Makes 2 (9-inch round) cheesecake pies — 16 servings

2 (8-ounce) packages reduced-fat cream cheese

1 1/4 cups sugar

2 eggs

1 egg white

1 tablespoon cornstarch

3 tablespoons cocoa

1 cup nonfat sour cream

1 teaspoon vanilla extract

1/2 cup buttermilk

1 teaspoon vinegar

1 (1-ounce) bottle red food coloring

2 (9-inch) round commercially bought chocolate pie crusts


  1. Preheat oven 350° F. In mixing bowl, beat cream cheese and sugar until creamy. Add eggs, egg white, cornstarch, cocoa, sour cream, vanilla, buttermilk, vinegar and red food coloring, mixing well.
  2. Pour into crust. Bake 35-40 minutes or until center is firm. Turn off oven and remain in oven 30 minutes. Cover and refrigerate until well chilled.

Nutritional information per serving: Calories 270 Calories from Fat 39% Fat 12g Saturated Fat 5g Cholesterol 46mg Sodium 262mg Carbohydrates 34g Dietary Fiber 1g Total Sugars 23g Protein 7g, Dietary Exchanges: 2 1/2 other carbohydrate, 2 1/2 fat

Terrific Tidbit: For chocolate crust: 1 1/4 cups chocolate, 1 tablespoon sugar, 1/2 teaspoon vanilla extract, 2 tablespoons butter melted, combine all, press into bottom of spring form pan, and bake 350°F 10 minutes.