Coffee Cheesecake

Photo: flickr user adactio

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

Coat a 9-inch springform pan with cooking spray.

Combine crumbs and next 3 ingredients, and stir well. Firmly press crumb mixture into bottom and 2 inches up sides of pan; set aside.

Combine 2/3 cup sugar and next 6 ingredients in a large bowl; beat at high speed of a mixer until smooth.

Combine milk and coffee granules; stir well. Add milk mixture and sour cream to cheese mixture; beat until smooth.

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.

Gently fold egg white mixture into cheese mixture.

Pour into prepared pan. Bake at 300 degrees for 1 hour or until almost set.

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.

Yield: 12 servings

(serving size: 1 wedge).