Cheesecake ( cappuccino ricotta )

Yield: 10 servings

Measure 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

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

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