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Coffee Cheesecake

Yield 12 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.