Recipe for cooking light coffee cheesecake

Low-Fat and Low-Calorie Recipes :: Dessert Recipes

Light Coffee Cheesecake

Posted by Olga at recipegoldmine.com 5/17/02 7:03:17 am

This is a sumptuous, creamy cheesecake.

Crust
1 1/2 C. crushed low-fat graham wafers
1 Tbsp. sugar
1 egg white

Filling
2/3 C. sugar
1/3 C. flour
1 Tbsp. cornstarch
1 1/2 C. low fat (1%) light cottage cheese
8 oz. light cream cheese
1 egg
2 egg whites
1 tsp. vanilla extract or flavoring
1/2 C. skim milk
2 Tbsp. instant coffee granules
1/3 C. low fat sour cream
3 egg whites, at room temperature
4 Tbsp. sugar

Preheat oven to 375 degrees F.

Mix together graham crumbs and sugar in a sm. bowl. Add egg white and mix well. Press onto bottom of 9-in. springform pan that has been sprayed with non-stick spray. Bake just until edges feel firm and dry, about 8 min. Let cool.

Reduce oven temperature to 300 degrees F. Mix together first amount sugar, flour, and cornstarch in a sm. bowl. Set aside.

Process cottage cheese in a blender until smooth. Transfer to a lrg. bowl. Add cream cheese, egg, and first amount egg whites (2 egg whites). Beat with an electric mixer on high speed until smooth, about 3 min.

Gradually add flour mixture and beat until well blended. Add vanilla and beat again.

Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.

In a separate bowl, beat second amount egg whites (3 egg whites) with a mixer at high speed until soft peaks form. Add second amount sugar, 1 Tbsp. at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.

Pour batter into prepared crust. Bake for 1 hr. and 10 min., or until almost set. Turn oven off. Leave cake in oven for 1 hr.. Cool completely. Cover and refrigerate for 8 hr. or overnight. Run knife along edges of cake before removing sides of pan.

Makes approximately 12 servings.

Per servings 203 cal., 5.4 g fat