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Cappuccino Cheesecake Squares

Source of Recipe

Sunday Dinner


List of Ingredients

30 Chocolate wafers
1 tablespoon butter -- melted
1 tablespoon Instant espresso powder or instant coffee
granules
2 teaspoons vanilla
8 ounces light cream cheese -- softened
1 cup 1% cottage cheese
1/2 cup sugar
2 egg whites
1/4 cup light sour cream
2 tablespoons all-purpose flour
2 teaspoons unsweetened cocoa powder
1 pinch cinnamon



Recipe

Line 9-inch square cake pan with foil, leaving 1-inch overhang.
Grease foil
lightly. Set aside.
In food processor, chop wafers into fine crumbs. Add butter and 1
tablespoon
water. Whirl until crumbs are moistened. Press into pan. Bake in
centerof
375ºF 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, 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
up
sides.
Bake in center of 325ºF oven for about 50 minutes or just until center
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
refrigerated in airtight container for up to 3 days or individually
wrapped
in plastic wrap and frozen in airtight container for up to 1 month.)