Yield: 10 servings
|1 pack||Cream cheese; fat-free 8oz|
|1 cup||Ricotta cheese; nonfat|
|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