Coffee Cheesecake

Coffee Cheesecake

Oxmoor House JANUARY 2003

  • Yield: 12 servings (serving size: 1 slice)
  • Cook time: 1 Hour
  • Prep time: 37 Minutes
  • Other: 9 Hours


  • 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.

Nutritional Information

Amount per serving
  • Calories: 211
  • Fat: 7.0g
  • Saturated fat: 3.4g
  • Protein: 8.2g
  • Carbohydrate: 27.8g
  • Cholesterol: 53mg
  • Iron: 0.7mg
  • Sodium: 286mg
  • Calories from fat: 30%
  • Fiber: 0.1g
  • Calcium: 90mg

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Coffee Cheesecake Recipe