| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Veg07 |
8 |
servings |
INGREDIENTS
| 8 |
|
Chocolate wafer cookies; crushed |
| 1 |
c |
Nonfat cottage cheese |
| 12 |
oz |
Low-fat firm tofu; silken |
| 1 |
|
8 ounce pack light cream cheese |
|
|
(do not use fat-free); at room |
|
|
Temperature |
| 3/4 |
c |
Plus 2 tablespoons sugar |
| 2 |
tb |
All-purpose flour |
| 4 |
|
Egg whites |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Cocoa powder |
| 1 |
ts |
Almond extract |
| 1 |
ts |
Instant espresso coffee powder |
|
|
OR instant coffee |
INSTRUCTIONS
Preheat the oven to 375°F. Lightly coat a 9-inch springform pan with
non-stick vegetable spray. Sprinkle the chocolate cookie crumbs
evenly on the bottom of the pan.
In a food processor or blender puree the cottage cheese until smooth
and creamy. Ad the tofu and pulse until the mixture is creamy. Add
the cream cheese, sugar, and flour. Pulse until blended. Add the egg
whites and vanilla, pulse just until blended (take care not to
overmix the egg whites or the cheesecake is more likely to crack).
Transfer half of the filling to a bowl; stir in the cocoa, remaining 2
tablespoons sugar, almond extract, and espresso powder until well
combined.
Pour half of each batter mixture into the crust. Then repeat, pouring
the remaining half of each batter into the crust. Using a small
knife, gently swirl the two batters.
Bake for 35 to 40 minutes longer until a knife inserted in the center
comes out clean. Transfer to a rack and let cool completely, the
cover and refrigerate.
To serve, run a knife around the sides of the pan to loosen the cake.
Release the pan sides. Cut into wedges.
Calories 207 Fat (grams) 4.3 % Fat calories 19 Protein (grams) 12
Carbohydrates (grams) 26 Cholesterol (mg) 12
Recipe by: Stealth Health
Converted by MM_Buster v2.0l.
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