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Receta Coffee Cheesecake
by Global Cookbook

Coffee Cheesecake
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  Raciónes: 12

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

  1. Coat a 9-inch springform pan with cooking spray.
  2. Combine crumbs and next 3 ingredients, and stir well. Firmly press crumb mix into bottom and 2 inches up sides of pan; set aside.
  3. Combine 2/3 c. sugar and next 6 ingredients in a large bowl; beat at high speed of a mixer till smooth.
  4. Combine lowfat milk and coffee granules; stir well. Add in lowfat milk mix and lowfat sour cream to cheese mix; beat till smooth.
  5. 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.
  6. Gently fold egg white mix into cheese mix.
  7. Pour into prepared pan. Bake at 300 degrees for 1 hour or possibly till almost set.
  8. 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.
  9. Yield: 12 servings
  10. (serving size: 1 wedge).