natural red velvet cheesecake
tasteovers by jackie
tasteovers by jackie
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Ingredients

  • 8 servings
  • 1 slice each
  • 1 small beet
  • 8 slices
  • 3½ ounces slices
  • 1 1/2 teaspoons fresh lemon juice
  • 12 ounces
  • 1/3 cup turbinado sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • 1 large egg
  • 2 large egg whites
  • 1 recipe
  • 1 recipe Honey
  • 1 tablespoon cold water and the lemon juice and pulse until pureed, scraping the sides a couple times. Add the Neufchâtel to the beet puree in the food processor and blend until velvety creamy and evenly pink, about 3 minutes, scraping the sides a couple times. Add the sugar, vanilla extract, cocoa powder, and salt and blend until smooth. Add the egg and egg whites and blend until smooth. Pour the batter into the crust. Bake until the center is just set, about 32 to
  • 20 g total
  • fat
  • 11 g saturated fat,
  • 320 mg so
  • 30 g total
  • 1 g dietary fiber,
  • 19 g sugars
  • 7 g protein
  • 6 ounces
  • 2 tablespoons virgin coconut oil
  • or melted unsalted butter
  • 2 teaspoons honey or agave nectar
  • ¼ cup heavy whipping cream
  • 1½ teaspoons honey or agave nectar
  • 1/8 teaspoon pure vanilla extract
  • 41 g total
  • fat
  • 23 g saturated fat,
  • 460 mg so
  • 51 g total
  • 1 g dietary fiber,
  • 41 g sugars
  • 9 g protein
  • 0 in 5.4pt 0in 5.4pt;
  •  
  • mso-para-margin

Instructions

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