Red Velvet Cheesecake

Two popular desserts, red velvet cake and cheesecake create the ultimate indulgence. This delicious recipe is from Holly Clegg's trim&TERRIFIC Kitchen 101: Secrets to Cooking Confidence.

Ingredients

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 tablespoon 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

Preparation

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

Nutritional Analysis (per serving)

• Calories: 270
• Calories from Fat: 39%
• Fat: 12 g
• Saturated Fat: 5 g
• Cholesterol: 46 mg
• Sodium: 262 mg
• Carbohydrates: 34 g
• Dietary Fiber: 1 g
• Total Sugars: 23 g
• Protein: 7 g
• 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.

Find more recipes from Holly Clegg's trim&TERRIFIC Kitchen 101: Secrets to Cooking Confidence.