Coffee Cheesecake
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Coffee Cheesecake
  Coffee    Cheesecakes  
Last updated 6/12/2012 1:17:13 AM. Recipe ID 47482. Report a problem with this recipe.
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      Title: Coffee cheesecake
 Categories: Desserts
      Yield: 12 Servings
 
           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
 
  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




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Recipe ID 47482 (Apr 03, 2005)

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