TASTE
Cheesecake to lite up your life for Valentine's
By Elaine Magee
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It's that wonderful time of year when romantic dinners for two, lovey-dovey cards, fresh-cut flowers ... oh, and salivatingly sinful desserts are enjoyed by couples everywhere. Far be it for me to stand in the way of Valentine's Day, but I couldn't help trying to at least contribute a light dessert option for those who crave the creaminess of cheesecake and those who just can't define dessert without chocolate.
The original recipe (which came from the Philadelphia cream-cheese people) for this brownie cheesecake calls for regular cream cheese, but we switched to light. It calls for a cup of sugar but we used half a cup of sugar and half a cup of Splenda (or Equal for baking). Instead of regular sour cream, we used fat-free and replaced one of the eggs with 1/4 cup egg substitute. Instead of melted chocolate you can up the fiber and nutrition and top the cheesecake with fresh fruit. This "better-for-you" brownie cheesecake saves you about 130 calories and cuts the fat in half (from 24 grams of fat to around 9).
This dessert is yummy all by itself, but if you want to add something on top, fresh fruit and/or a drizzle of melted chocolate or a dollop of light or fat-free Cool Whip or light whipped cream works well.
BETTER BROWNIE CHEESECAKE
* If you can't find this brand, choose a brownie mix that has 18-20 servings per mix with around 2.5 grams of fat in a serving of just the mix (the Safeway store brand brownie mix, for example, matches this profile).
Preheat oven to 350 degrees. Line 13-by-9-inch baking pan with foil, with ends of foil extending over sides of pan. Spray inside of pan with canola cooking spray.
Prepare brownie batter as directed on package (the Betty Crocker Low-Fat mix calls for 2/3 cup water), but add 2 tablespoons fat-free sour cream in addition to the 2/3 cup water. (If you are using another brownie mix that calls for 1/4 cup oil, for example, replace the oil with fat-free sour cream.) Pour batter into prepared pan and bake for about 15 minutes (or until the center is almost set).
Meanwhile, beat light cream cheese, sugar, Splenda, and vanilla in large mixing bowl with electric mixer on medium speed until well blended. Add 1/2 cup fat-free sour cream and mix well. Add each egg and the 1/4 cup egg substitute, one at a time, mixing on low speed after each addition just until blended. Gently spoon cream-cheese mixture over the partially baked brownie batter in pan.
Bake for about 40 minutes or until center is almost set. Let the dessert cool for 30 minutes then cover and refrigerate for at least four hours or overnight. To cut and serve, lift cheesecake from pan using the foil handles.
This dessert keeps well in the refrigerator for several days.
Makes 20 servings.
See www.recipedoctor.com to find out about Elaine Magee's newest cookbook, "Comfort Food Makeovers," or to join the free Recipe Doctor Club.
