Traditional red velvet cake calls for tons of red food coloring dye, which can be problem for people with allergies.
My version uses beets to color this cheesecake naturally while adding extra nutrition.
- 1 1/2 cups reduced-fat graham cracker crumbs
- 3 tablespoons trans-fat free margarine, melted
- 1 cup plus 2 tablespoons granulated sugar
- 4 (8-ounce) packages reduced-fat cream cheese, softened
- 2 eggs
- 2 egg whites
- 3 tablespoons unsweetened powdered cocoa
- 1 cup pureed canned or steamed beets
- 2 teaspoons vanilla extract
- Preheat oven at 320° F. Coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, margarine, and granulated sugar; press mixture into bottom of the pan. Set aside.
- In a large bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until smooth. Add eggs, one at a time, mixing after each addition. Stir in vanilla and sour cream. Reserve 1 cup of the batter and set aside.
- Stir in cocoa powder and pureed beets. Pour into pan and smooth the top with a spatula. Using the white reserved batter, spoon 5 large dots around in a circle, spaced evenly apart on top of the red batter. Moving clockwise, cut through the dots with a knife to form the hearts.
- Bake for 45-50 minutes uncovered until the edges of the cheesecake begin to firm but center is still soft. Remove cheesecake from oven; run knife along outer edge of cheesecake and cool in pan on a wire rack for 30 minutes. Cover and chill 8 hours.
Nutritional Stats Per Serving (1 slice): 306 calories, 10g protein, 28g carbohydrates, 17g fat (9 g saturated), 73 mg cholesterol, 0g fiber, 295 mg sodium.
Weight Watchers® Points Plus: 8