Lightened Chocolate-Coffee Cheesecake With Mocha Sauce

Lightened Chocolate-Coffee Cheesecake With Mocha Sauce Recipe

Yield:

Makes 10 servings (serving size: 1 slice cheesecake and about 1 tbsp. mocha sauce)

Recipe from

Recipe Time

Prep: 20 Minutes
Bake: 1 Hour, 10 Minutes
Stand: 30 Minutes
Cool: 1 Hours
Chill: 4 Hours

Nutritional Information

Calories 464
Caloriesfromfat 46 %
Fat 24.8 g
Satfat 13.7 g
Monofat 2.9 g
Polyfat 0.4 g
Protein 14.9 g
Carbohydrate 48.5 g
Fiber 2 g
Cholesterol 131 mg
Iron 1.2 mg
Sodium 411 mg
Calcium 88 mg

Ingredients

2 cups crushed chocolate graham crackers (about 18 crackers)
1/3 cup reduced-fat butter, melted
Vegetable cooking spray
4 (8-oz.) packages reduced-fat cream cheese, softened
1 cup sugar
1/4 cup coffee liqueur
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
4 large eggs
4 (1-oz.) bittersweet baking chocolate squares

Preparation

1. Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.

2. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.

3. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.

4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.

5. Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with a knife.

6. Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.

7. Remove sides of springform pan. Serve with Mocha Sauce.

Note: For testing purposes only, we used Kahlúa for coffee liqueur.

Note:

Sharon Collison, Newark, Delaware,

April 2006
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