The Food Temptress: Rekaya Gibson

The author of The Food Temptress and the soon to be released The Food Enchantress,

Rekaya Gibson was kind enough to share a cheesecake recipe with Luna's Kitchen Magic as she visits different blogs on her virtual book tour!

Check out the recipe and please make sure to check out Rekaya's site for more cool stuff.

Light and Creamy Chocolate Cheesecake

*Compliments of Rekaya Gibson, Author of The Food Temptress*

1 8-oz. Light Cream Cheese, softened
1/2 c. Sugar
1 c. (8 oz.) Light or Nonfat Sour Cream
2 tbsp. Vanilla Extract
1 8-oz. Container non-dairy frozen whipped topping, thawed
2 T. - Unsweetened cocoa powder
1 9-inch. Ready-made Chocolate Graham Cracker Crust

Dark Chocolate Bar Shavings (Garnish optional)

In a large bowl, beat cream cheese with an electric mixer until smooth. Gradually add the sugar, beating until blended. Then add sour cream and vanilla, beat well. With a rubber spatula, fold in the whipped topping and cocoa powder. Spoon mixture into the pie crust. Smooth the top. Cover and chill for at least four hours. Garnish with a dollop of whipped cream and sprinkle chocolate shavings before serving. Refrigerate or freeze leftovers.


Rekaya Gibson’s love for food is evident throughout her fiction book, “The Food Temptress,” and her children’s book, “Are There French Fries in Heaven?” Some of her nonfiction articles have appeared in the Cabo Living Magazine, Desert Saints Magazine, and Lake of the Ozarks Second Home Living Magazine. In 2006, she self-published an e-Book, “Wow Them With Your Grant Proposal” under her own e-publishing company, Gibson Girl Publishing Company. She holds a Master’s degree in Public Administration from the University of New Orleans. Rekaya resides in Las Vegas, Nevada. You can reach her at www.foodtemptress.com.