| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Desserts | 12 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 3/4 | c | Graham cracker crumbs |
| 2 | tb | Sugar |
| 2 | tb | Reduced-calorie stick margarine, melted |
| 1 | tb | Unsweetened cocoa |
| 2/3 | c | Sugar |
| 1/3 | c | All-purpose flour |
| 1 | tb | Cornstarch |
| 1 | ts | Vanilla extract |
| 8 | oz | Neufchatel cheese, (1 package) |
| 8 | oz | Nonfat cream cheese, (1 tub) |
| 2 | Eggs | |
| 1/2 | c | Skim milk |
| 2 1/2 | tb | Instant coffee granules |
| 1/3 | c | Nonfat sour cream |
| 3 | Egg whites | |
| 1/4 | c | Sugar |
INSTRUCTIONS
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 2/3 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 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 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@digex.net on Jan 28, 1997.
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