Title: Coffee Cheesecake
Categories: Desserts
Yield: 12 Servings

Vegetable cooking spray
3/4 c Graham cracker crumbs
2 tb Sugar
2 tb Reduced-calorie stick
-margarine, melted
1 tb Unsweetened cocoa
2/3 c Sugar
1/3 c All-purpose flour
1 tb Cornstarch
1 ts Vanilla extract
8 oz Neufchatel cheese, (1
-package)
8 oz Nonfat cream cheese, (1 tub)
2 Eggs
1/2 c Skim milk
2 1/2 tb Instant coffee granules
1/3 c Nonfat sour cream
3 Egg whites
1/4 c 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 degrees 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. Yield: 12 servings
(serving size: 1 wedge).

Per serving: 220 Calories; 8g Fat (32% calories from fat); 8g Protein; 29g
Carbohydrate; 49mg Cholesterol; 270mg Sodium

Recipe by: Cooking Light, March 1995, page 104

Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.