| 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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