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Skim Coffee
Cheesecake |
Filling
2/3 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low fat skim cottage cheese
8 ounces light cream cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup skim/no fat milk
2 tablespoons instant coffee granules
1/3 cup low fat sour cream
3 egg whites, at room temperature
4 tablespoons granulated sugar
Crust
1 1/2 cups crushed low-fat wafer biscuits
1 tablespoon granulated sugar
1 egg white
Preheat oven to 375F (200C).
Combine crumbs and sugar in a small bowl.
Add egg white and mix well. Spray a cheesecake pan with non-stick
spray and press crumb mixture onto the bottom. Bake just until
edges feel firm and dry, usually 8 minutes. Remove from oven and
let cool.
Reduce oven temperature to 300F (150C).
Combine 2/3 cup 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 2 egg
whites. Beat with an electric mixer on high speed for 3 minutes or
until smooth.
Gradually add flour mixture and beat until
well blended. Add vanilla and beat again.
Mix coffee granules with skim/no fat milk
until dissolved. Add to cheese mixture. Add sour cream to the
cheese mixture as well. Beat until smooth.
In a separate bowl, beat 3 egg whites with a
mixer at high speed until soft peaks form. Add 4 tbsp 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. |
