Coffee Cheesecake
17 ingredients
4 steps
Ingredients
- 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 Neufchatel 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
Directions
-
1Coat 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.
-
2Combine 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.
-
3Beat 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.
-
4Pour 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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