|Vegetable cooking spray|
|¾ cup||Graham cracker crumbs|
|2 tablespoons||Reduced-calorie stick margarine, melted|
|1 tablespoon||Unsweetened cocoa|
|⅓ cup||All-purpose flour|
|1 teaspoon||Vanilla extract|
|8 ounces||Neufchatel cheese, (1 package)|
|8 ounces||Nonfat cream cheese, (1 tub)|
|½ cup||Skim milk|
|2½ tablespoon||Instant coffee granules|
|⅓ cup||Nonfat sour cream|
Coat a 9-inch springform pan with cooking spray.
Combine crumbs and next 3 ingredients, and stir well. Firmly press crumb mixture into bottom and 2 inches up sides of pan; set aside.
Combine ⅔ cup sugar and next 6 ingredients in a large bowl; beat at high speed of a mixer until smooth.
Combine milk and coffee granules; stir well. Add milk mixture and sour cream to cheese mixture; beat until smooth.
Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add ¼ cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold egg white mixture into cheese mixture.
Pour into prepared pan. Bake at 300 degrees for 1 hour or until almost set.
Turn oven off; loosen cake from sides of pan, using a narrow metal spatula or knife. Let cheesecake stand in oven with door slightly opened for 1 hour. Remove from oven; cover and chill 8 hours. Yield: 12 servings (serving size: 1 wedge).
Per serving: 220 Calories; 8g Fat (32% calories from fat); 8g Protein; 29g Carbohydrate; 49mg Cholesterol; 270mg Sodium Recipe by: Cooking Light, March 1995, page 104 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.
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