Coffee cheesecake
12 Servings
Ingredients
| Quantity | 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 |
Directions
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.