Wake - Up - Smell Coffee Cheesecake
Love this lower-fat cheesecake. It well satisfied my cheesecake cravings but without giving me too much guilt afterwards. LOL.
Yield
16 servingsPrep
20 minCook
70 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 1 | tablespoon |
sugar
|
|
| 1 | each |
egg whites
|
*
|
| Filling | |||
| ⅔ | cup |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 ½ | cups |
cottage cheese (low-fat 1%)
|
|
| 8 | ounces |
cream cheese (reduced-fat)
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
milk, skim
|
|
| 2 | tablespoons |
instant coffee
|
*
|
| ⅓ | cup |
sour cream, light
|
|
| 3 | each |
egg whites
at room temperature |
*
|
| 4 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
graham cracker crumbs
|
*
|
| 15 | ml |
sugar
|
|
| 1 | each |
egg whites
|
*
|
| Filling | |||
| 158 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 15 | ml |
cornstarch
|
|
| 355 | ml |
cottage cheese (low-fat 1%)
|
|
| 231.2 | ml/g |
cream cheese (reduced-fat)
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
milk, skim
|
|
| 3E+1 | ml |
instant coffee
|
*
|
| 79 | ml |
sour cream, light
|
|
| 3 | each |
egg whites
at room temperature |
*
|
| 6E+1 | ml |
sugar
|
|
Directions
Preheat oven to 375℉ (190℃).
Combine graham crumbs and sugar in a small bowl.
Add egg white and mix well.
Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray.
Bake just until edges feel firm and dry, about 8 minutes.
Let cool.
Reduce oven temperature to 300℉ (150℃)
Combine first amount sugar, flour, and cornstarch in a small bowl.
Set aside.
Process cottage cheese in a blender until smooth.
Transfer to a large bowl.
Add cream cheese, egg, and first amount egg whites.
Beat with an electric mixer on high speed until smooth, about 3 minutes.
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 separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form.
Add second amount sugar, 1 tablespoon 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 hour and 10 minutes, or until almost set.
Turn oven off. Leave cake in oven for 1 hour.
Cool completely. Cover and refrigerate for 8 hours or overnight.
Run knife along edges of cake before removing sides of pan.
Makes 16 servings.
