Coffee Cheesecake
By: Anonymous
Published: Thursday, February 11, 2010 - 7:42pm

Ingredients




Vegetable cooking spray
cup Graham cracker crumbs
2 tablespoons Sugar
2 tablespoons Reduced-calorie stick margarine, melted
1 tablespoon Unsweetened cocoa
cup Sugar
cup All-purpose flour
1 tablespoon Cornstarch
1 teaspoon Vanilla extract
8 ounces Neufchatel cheese, (1 package)
8 ounces Nonfat cream cheese, (1 tub)
2 Eggs
cup Skim milk
tablespoon Instant coffee granules
cup Nonfat sour cream
3 Egg whites
cup Sugar

Preparation

1 Coat a 9-inch springform pan with cooking spray. 2 Combine crumbs and next 3 ingredients, and stir well. Firmly press crumb mixture into bottom and 2 inches up sides of pan; set aside. 3 Combine 2/3 cup sugar and next 6 ingredients in a large bowl; beat at high speed of a mixer until smooth. 4 Combine milk and coffee granules; stir well. Add milk mixture and sour cream to cheese mixture; beat until smooth. 5 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. 6 Gently fold egg white mixture into cheese mixture. 7 Pour into prepared pan. Bake at 300 degrees for 1 hour or until almost set. 8 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. 9 Yield: 12 servings 10 (serving size: 1 wedge).