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Red Velvet Cheesecake
Red Velvet Cheesecake

Red Velvet Cheesecake

5 Hr(s)
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1 serving
Original recipe yields 1 serving
1 1/4 cups + 3 Tbsp. flour, divided
3/4 cups butter or margarine, softened
1 cup + 2 Tbsp. Xylitol Sugar, divided
3/4 cup + 2 Tbsp. Splenda Blend Sugar, divided
3 egg yolks, divided
Grated peel of 2 lemons, divided
5 pkg (8-ounce each) Philadelphia Cream Cheese, softened
5 eggs
1/4 cup heavy or whipping cream
1 Tbsp grated orange peel
1/4 tsp salt
3 Tbsp cocoa powder
2 ounces red food coloring
1 cup sour cream for garnish
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Let's Make It
In small bowl, with mixer at low speed beat 1 1/4 cups flour, butter or margarine, 2 Tbsp. Xylitol sugar, 2 Tbsp. Splenda Blend sugar, 1 egg yolk and half of grated lemon peel until well mixed; refrigerate, covered, for 1 hour.
Preheat oven to 400°F. Press 1/3 of chilled dough into bottom of 10 inch springform pan; bake 8 minutes; cool. Turn oven control to 475°F.
Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in 1 cup Xylitol sugar and 3/4 cup Splenda Blend Sugar. With mixer at low speed, beat in 3 Tbsp. flour and remaining ingredients except sour cream. At high speed beat 5 minutes, occasionally scraping bowl with rubber spatula.
Press rest of dough around side of pan within 1 inch of top; do not bake. Pour cream-cheese mixture into pan; bake 12 minutes. Turn oven control to 300°F. and bake 35 minutes longer. Turn oven off, let cheesecake remain in oven 30 minutes. Remove; cool in pan on wire rack. Refrigerate.
To Serve:
Remove side of pan, with large spatula, loosen cake from pan bottom; slide onto plate. Spread top with sour cream.
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