Coffee Cheesecake

Cooking Light
12 servings (serving size: 1 wedge)


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Vegetable cooking spray
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-calorie stick margarine, melted
1 tablespoon unsweetened cocoa
2/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 (8-ounce) package Neufchâtel cheese
1 (8-ounce) tub nonfat cream cheese
2 eggs
1/2 cup skim milk
2 1/2 tablespoons instant coffee granules
1/3 cup nonfat sour cream
3 egg whites
1/4 cup 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° 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.

Created date

January 1996

Nutritional Information

Calories 211
Caloriesfromfat 30 %
Fat 7 g
Satfat 3.4 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 8.2 g
Carbohydrate 27.8 g
Fiber 0.1 g
Cholesterol 53 mg
Iron 0.7 mg
Sodium 286 mg
Calcium 90 mg