Coffee Cheesecake
Source of Recipe
Internet
List of Ingredients
Crust
Cooking spray
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons lowcal 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 tablespoon instant coffee granules
1/3 cup fat-free sour cream
3 large egg whites
1/4 cup sugar
Recipe
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; loosen cake from sides of pan using a narrow metal spatula or knife. Let cheesecake stand in oven with door slightly open for 1 hour. Remove from oven; cover and chill 8 hours.
Yield: 12 servings (serving side: 1 wedge).
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