Cakes, Dessert

Red Velvet Blueberry Cheesecake

Feeling patriotic and wanted red, white and blue in my life.  Thought this up late last night when I should have been sleeping.  The bottom layer is like a red velvet brownie with a cheesecake layer in the middle and the blueberries on top.  The Fam loved it. Happy 4th of July!

1 red velvet cake mix
2 Tbl unsweetened cocoa
1/2 cup butter flavor shortening
2 eggs
2 pkgs cream cheese, room temperature
1/2 cup sugar
1 Tbl lemon juice
1 tsp vanilla
3 egg whites
1 can blueberry pie filling

Preheat oven to 350°.  In large bowl, mix cake mix, cocoa, shortening and eggs with electric mixer.  Press into a sprayed 13×9 pan.  Bake for 12-15 minutes.  Remove from oven and set on cooling rack.  Turn oven down to 325°.  In large bowl, cream together cream cheese and sugar.  Add lemon juice, vanilla, and egg whites, mix well.  Pour over red velvet crust, spread right up to edge without going over.  Bake for 20 minutes.  Remove from oven and cool completely.  Refrigerate at least 2 hours.  When ready to serve, cut into squares, plate, and spoon blueberry pie filling over top.  Keep any leftovers in the fridge.

*If blueberry filling is more purple than blue, stir in a little blue food coloring to achieve the red, white, and blue effect.

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