Chef Holly Clegg / www.hollyclegg.com
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
- 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.
- 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.
