Coffee Cheesecake

Prep Time: 37 Minutes

Cook Time: 60 Minutes

Ready In: 97 Minutes

Servings: 12

Ingredients:

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) block 1/3-less-fat cream cheese, softened

1 (8-ounce) block fat-free cream cheese, softened

2 large eggs

1/2 cup fat-free milk

2 1/2 tablespoons instant coffee granules

1/3 cup fat-free sour cream

3 large egg whites

1/4 cup sugar

Directions:

1. Preheat oven to 300°.
2. Coat a 9-inch springform pan with cooking spray. Combine graham cracker crumbs and next 3 ingredients, and stir well. Firmly press crumb mixture into bottom and 2 inches up sides of pan; set pan aside.
3. Combine 2/3 cup sugar and next 6 ingredients in a large bowl; beat with a mixer at high speed until blended. Combine milk and coffee granules; stir well. Add milk mixture and sour cream to cream cheese mixture; beat until smooth.
4. Beat egg whites at high speed with 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.
5. Pour batter into prepared pan. Bake at 300° for 1 hour or until almost set. Turn oven off; loosen cheesecake from sides of pan using a narrow metal spatula or knife. Let cheesecake stand in oven with door slightly open for 1 hour. Remove cheesecake from oven; cover and chill 8 hours.

By RecipeOfHealth.com