Coffee Cheesecake



12 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Recipe Time

Prep: 37 Minutes
Cook: 1 Hours
Other: 9 Hours

Nutritional Information

Calories 211
Fat 7.0 g
Satfat 3.4 g
Protein 8.2 g
Carbohydrate 27.8 g
Cholesterol 53 mg
Iron 0.7 mg
Sodium 286 mg
Caloriesfromfat 30 %
Fiber 0.1 g
Calcium 90 mg


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) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
2 large eggs
1/2 cup fat-free milk
2 1/2 tablespoons instant coffee granules
1/3 cup fat-free sour cream
3 large egg whites
1/4 cup sugar


Preheat oven to 300°.

Coat a 9-inch springform pan with cooking spray. Combine graham cracker crumbs and next 3 ingredients, and stir well. Firmly press crumb mixture into bottom and 2 inches up sides of pan; set pan aside.

Combine 2/3 cup sugar and next 6 ingredients in a large bowl; beat with a mixer at high speed until blended. Combine milk and coffee granules; stir well. Add milk mixture and sour cream to cream cheese mixture; beat until smooth.

Beat egg whites at high speed with 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 batter into prepared pan. Bake at 300° for 1 hour or until almost set. Turn oven off; loosen cheesecake from sides of pan using a narrow metal spatula or knife. Let cheesecake stand in oven with door slightly open for 1 hour. Remove cheesecake from oven; cover and chill 8 hours.