I substituted 1/2 c. strong brewed coffee for the instant coffee/milk. This cheesecake was so great, everyone raved about it. I drizzeled some chocolate shell syrup on it and put it in the freezer for a couple of minuets to harden it up, then drizzeled a decrative squiggle of caramle sauce on each person's plate and placed the cheesecake on top of it. Everyone told me not to lose this recipe.
Yield: 12 servings (serving size: 1 wedge)
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Amount per serving
- Calories: 211
- Calories from fat: 30%
- Fat: 7g
- Saturated fat: 3.4g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.8g
- Protein: 8.2g
- Carbohydrate: 27.8g
- Fiber: 0.1g
- Cholesterol: 53mg
- Iron: 0.7mg
- Sodium: 286mg
- Calcium: 90mg
- 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.
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