Coffee cheesecake

Yield: 12 Servings

Measure Ingredient
Vegetable cooking spray
¾ cup Graham cracker crumbs
2 tablespoons Sugar
2 tablespoons Reduced-calorie stick margarine, melted
1 tablespoon Unsweetened cocoa
⅔ cup Sugar
⅓ cup All-purpose flour
1 tablespoon Cornstarch
1 teaspoon Vanilla extract
8 ounces Neufchatel cheese, (1 package)
8 ounces Nonfat cream cheese, (1 tub)
2 Eggs
½ cup Skim milk
2½ tablespoon Instant coffee granules
⅓ cup Nonfat sour cream
3 Egg whites
¼ cup Sugar

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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