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Cappuccino Cheesecake Squares




Source of Recipe


canadianliving.com


Recipe Introduction


Rich-tasting but surprisingly reduced in fat, these squares can be tucked away in the freezer for entertaining, lunches or snacking emergencies.



List of Ingredients




30 Chocolate wafers
1 tbsp (15 mL) Instant espresso powder or instant coffee granules
2 tsp (10 mL) Vanilla

8 oz (250 g) Light cream cheese, softened
1 cup (250 mL) 1% cottage cheese
1/2 cup (125 mL) Granulated sugar
2 Egg whites
1/4 cup (50 mL) Light sour cream
2 tbsp (25 mL) All-purpose flour
2 tsp (25 mL) All-purpose flour
2 tsp (10 mL) Unsweetened cocoa powder
Pinch Cinnamon


Recipe




Line 9-inch (2.5 L) square cake pan with foil, leaving 1-inch (2.5 cm) overhang; grease foil lightly. Set aside.

In food processor, chop wafers into fine crumbs. Add butter and 1 tbsp (15 mL) water; whirl until crumbs are moistened. Press into pan; bake in Centre of 375°F (190°C) oven for about 10 minutes or until firm to the touch. Let cool.

Meanwhile, dissolve espresso powder in vanilla; set aside. In food processor, blend cream cheese, cottage cheese and sugar until smooth. Blend in egg whites, 1 at a time; blend in espresso mixture, sour cream and flour. Reserving 1/2 cup (125 mL), pour over crust; tap pan on counter to remove air bubbles. Whisk cocoa and cinnamon into reserved cream cheese mixture until blended. Drizzle over batter; swirl with tip of knife to create marble effect.

Set pan in larger shallow pan; pour in enough hot water to come 1 inch (2.5 cm) up sides. Bake in Centre of 325°F (160°C) oven for about 50 minutes or just until centre is set. Remove pan from water; let cool on rack. Cover and refrigerate for about 2 hours or until cold. Using foil as handles, remove from pan. Cut into squares. (Squares can be refterated in airtight containerfor up to 3 days or individually wrapped in plastic wrap and frozen in airtight container for up to 1 month.)