Sweet Cheesecake Recipes
Coffee Cheesecake
Ingredients
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% 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
Instructions
- Heat oven to 375 degrees F.
- Combine Graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto the bottom of a 9 inch springform pan that has been sprayed with nonstick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.
- Reduce oven temperature to 300 degrees F.
- Combine 2/3 cup 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 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 extract 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 3 egg whites with a mixer at high speed until soft peaks form.
- Add 4 tablespoons 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.