If you’re like me, when it comes to February any dessert that is pink or red – I’M IN LOVE! Seriously – don’t they just get you in the mood for the big V-day? I know one of my (and many others favorites) is the classic Red Velvet – but how about a Red Velvet Cheesecake? A match made in Heaven right?
Holly Clegg, of trim&TERRIFIC is sharing with us her recipe for a classic twist on a v-day favorite. Enjoy!
Holly Clegg: “You have always heard the saying, “The way to your lover’s heart is through their stomach.” You will certainly achieve that this Valentine’s Day with this combination of two popular desserts, red velvet cake and cheesecake create the ultimate indulgence. Make in chocolate crust foil pie plates to drop off as gifts.“
Makes 2 (9-inch round) cheesecake pies — 16 servings
2 (8-ounce) packages reduced-fat cream cheese
1 1/4 cups sugar
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
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.
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