Behind the Recipes
Tie-Dye Cheesecake by Divya Gugnani
INGREDIENTS:
Red Velvet Crust:
1 box Red Velvet Cake Mix prepared according to directions on box.
Filling:
16 ounces non-fat cream cheese (room temp.)
1/2 cup light brown sugar
1 tsp. vanilla extract
1/4 tsp. almond extract
2 eggs
1/4 cup low-fat sour cream
Food coloring, assorted colors (Ex: yellow, blue green, purple, pink)
PREPARATION:
1. Pour 1/2 of cake mix into a greased 9-inch springform pan and bake according to the directions on the box for a 9-inch layer cake, discard extra batter. Allow cake layer to cool completely in the pan and set aside.
2. Preheat oven to 325 degrees. Beat cream cheese, sugar, vanilla and almond extract in a large bowl until smooth. While beating the mix, add in eggs one at a time, add in sour cream.
3. Divide mixture into five small bowls and add a different color to each.
4. Pour batters onto cake base in the 9-inch springform pan. Avoid swirling the batter for best color results.
5. Bake 35 minutes until the center is almost set. Cool and refrigerate before serving. (Tip: Run a knife around the cake to release it before removing sides of pan)
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