Low Fat Coffee Cheesecake
Crust:
1 1/2 cups crushed low-fat graham wafers
1 tablespoon granulated sugar
1 egg white
Filling:
2/3 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low fat (1%) light cottage cheese
8 ounces light cream cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low fat sour cream
3 egg whites, at room temperature
4 tablespoons granulated sugar
Preheat oven to 375F. 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 300F. 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 (2 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 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 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 12 servings.
Per serving 203 calories
GOD Bless, Marla
[Non-text portions of this message have been removed]
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