| Coffee Cheesecake
Ingredients:
Crust
Cooking spray
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-calorie stick margarine, melted
1 tablespoon unsweetened coca
Filling
2/3 cup sugar
1/3 cup all purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese
2 large eggs
1/2 cup fat-free milk
2-1/2 tablespoons instant coffee granules
1/3 cup fat-free sour cream
3 large egg whites
1/4 cup sugar
Instructions:
Preheat oven to 300 degrees.
To prepare crust, coat a 9-inch spring form pan with cooking
spray. Combine crumbs, 2 tablespoons sugar, margarine and
cocoa. Firmly press crumb mixture into bottom and 2 inches up
sides of pan. Set aside.
To prepare filing, combine 2/3 cup sugar and next 6
ingredients (2/3 cup sugar through eggs) in a large bowl; beat
at high speed of mixer until smooth. Combine milk and coffee
granules. Add milk mixture and sour cream to cheese mixture;
beat until smooth.
Beat egg whites at high speed of mixer until soft peaks form
using clean, dry beaters. Gradually add 1/4 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; losen cake from sides of pan
using a narrow metal spatula or knife. Let cheesecake stand in
oven wtih door slightly open for 1 hour. Remove from oven;
cover and chill 8 hours.
Yield: 12 servings (serving side: 1 wedge).
Calories 211 (30% from fat);
Fat 7g (sat 3.4g, mom 2.2g, poly 0.8g); Protein 8.2g; Carb
27.8g; Fiber 0.1g; Chol 53mg; Iron 0.7mg; Sodium 286mg; Calc
90mg |
