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Ingredientes
- Vegetable cooking spray
- 3/4 c. Graham cracker crumbs
- 2 Tbsp. Sugar
- 2 Tbsp. Reduced-calorie stick margarine, melted
- 1 Tbsp. Unsweetened cocoa
- 2/3 c. Sugar
- 1/3 c. All-purpose flour
- 1 Tbsp. Cornstarch
- 1 tsp Vanilla extract
- 8 ounce Neufchatel cheese, (1 package)
- 8 ounce Nonfat cream cheese, (1 tub)
- 2 x Large eggs
- 1/2 c. Skim lowfat milk
- 2 1/2 Tbsp. Instant coffee granules
- 1/3 c. Nonfat lowfat sour cream
- 3 x Egg whites
- 1/4 c. Sugar
Direcciones
- Coat a 9-inch springform pan with cooking spray.
- Combine crumbs and next 3 ingredients, and stir well. Firmly press crumb mix into bottom and 2 inches up sides of pan; set aside.
- Combine 2/3 c. sugar and next 6 ingredients in a large bowl; beat at high speed of a mixer till smooth.
- Combine lowfat milk and coffee granules; stir well. Add in lowfat milk mix and lowfat sour cream to cheese mix; beat till smooth.
- Beat egg whites (at room temperature) at high speed of a mixer till soft peaks form. Gradually add in 1/4 c. sugar, 1 Tbsp. at a time, beating till stiff peaks form.
- Gently fold egg white mix into cheese mix.
- Pour into prepared pan. Bake at 300 degrees for 1 hour or possibly till almost set.
- Turn oven off; loosen cake from sides of pan, using a narrow metal spatula or possibly knife. Let cheesecake stand in oven with door slightly opened for 1 hour. Remove from oven; cover and refrigerate8 hrs.
- Yield: 12 servings
- (serving size: 1 wedge).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 305 | |
| Calories from Fat 144 | 47% |
| Total Fat 16.32g | 20% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.35g | |
| Cholesterol 73mg | 24% |
| Sodium 264mg | 11% |
| Potassium 123mg | 4% |
| Total Carbs 34.42g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 22.83g | 15% |
| Protein 5.84g | 9% |
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