"Wake Up and Smell the Coffee" Cheesecake Recipe
When is coffee better than coffee? When it's coffee CHEESECAKE, of course. This recipe, combining the two great culinary loves of my life (besides chocolate, but that goes without saying) is downright incredible. And -- it's a lower fat version, so definitely have more than one slice!
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
1 each egg white
2/3 cup sugar
1/3 cup flour
1 tablespoon cornstarch
1 1/2 cups cottage cheese (low-fat 1%)
8 ounces cream cheese (light)
1 each egg
2 each egg whites
1 teaspoon vanilla extract
1/2 cup milk, skim
2 tablespoons instant coffee
1/3 cup sour cream, light
3 each egg whites at room temperature
4 tablespoons 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.
Reduce oven temperature to 300F.
Combine first amount sugar, flour, and cornstarch in a small bowl.
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 12 servings.