Cappuccino ricotta cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cream cheese; fat-free 8oz |
| 1 | cup | Ricotta cheese; nonfat |
| ½ | cup | Sugar |
| 2 | Eggs | |
| ¼ | cup | Coffee liqueur; such as |
| . Kahlua or Tia Maria | ||
| 2 | teaspoons | Instant coffee granules |
| Vegetable oil spray | ||
| ⅓ | cup | Graham cracker crumbs |
| Garnish; coffee bean candles | ||
| . set in rosettes of thawed | ||
| . whipped topping; drizzle | ||
| . with coffee liqueur on | ||
| . the serving plate | ||
Directions
Place the unwrapped cream cheese in a large glass mixing bowl.
Microwave on medium (50%) for 2 minutes, or until softened. Add ricotta and beat the sugar into the cheeses using an electric mixer.
Beat in the eggs.
Combine the liqueur and coffee granules in a 1-cup glass measure.
Microwave on high for 30 seconds; stir to dissolve. Beat into cheese mixture.
Spray a 9-inch glass pie plate with non-stick spray for 2 seconds.
Add the crumbs and tilt to coat. Pour the filling into the plate.
Place the cheesecake on a rotating carousel or rotate it every 3 minutes during cooking. Microwave on medium-high (70%) for 10 to 12 minutes. Center should jiggle slightly. Let cool for 1 hour; refrigerate. Add the garnish if desired.
Nutritional Information per serving: 132 calories, 2g fat, 180mg sodium, 18g carbohydrates, 48mg cholesterol ** Fort Worth Star Telegram - Food section - 16 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 10-09-95