1 tablespoon plus 2 teaspoons instant espresso coffee (dry)
1/8 teaspoon ground cinnamon
Baking cocoa, if desired
Heat oven to 300 degrees F. Spray 12 medium muffin cups, 2 1/2 x 1 1/4 inches,
with cooking spray.
Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom
of each muffin cup.
Beat cream cheeses in medium bowl, using wire whisk, until smooth.
Beat in 2/3
cup sugar, the milk, flour, vanilla extract and egg whites until almost smooth.
Reserve 1 1/2 cups of the batter.
Beat 2 tablespoons sugar and the coffee into
remaining batter, using wire whisk, until blended.
Carefully spoon about 3 tablespoons
coffee batter into each muffin cup.
Carefully spoon 2 tablespoons reserved vanilla
batter over coffee batter.
Mix 1 tablespoon sugar and the cinnamon; sprinkle over
Bake for about 18 minutes or just until set.
Cool for 30 minutes.
Cover and refrigerate
at least 2 hours but no longer than 24 hours.
Run small metal spatula around edge
of each muffin cup; remove cheesecakes. Sprinkle with cocoa.
Yield: 12 cheesecakes
Purchasing: The pretty flower garnishes shown
in the photo are edible decorations. You can find them at specialty food stores
that carry cake-decorating supplies or near the cake decorations in your supermarket.
Add a mint leaf to the flower garnishes for a fresh look.
Substitution: For a less-intense coffee flavor,
you can use dry instant coffee instead of the instant espresso.
Nutrition Information: 1 Serving: Calories 160 (Calories from Fat 45 ); Total
Fat 5 g (Saturated Fat 3 g); Cholesterol 15 mg; Sodium 290 mg; Total Carbohydrate
20 g (Dietary Fiber 0g); Protein 9 g
Percent Daily Value*: Vitamin A 18 %; Vitamin C 0%; Calcium 12 %; Iron 0%
Exchanges: 1 Starch; 1 Very Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit:
Betty Crocker 2007/TM General Mills.