Coffee Cheesecake
Makes 10-12 slices 1 1/4 cups graham cracker crumbs 1 tablespoon granulated sugar 1 large egg white Filling: 1/2 cup granulated sugar 1/4 cup all-purpose flour 2 teaspoons cornstarch 1 cup part-skim ricotta cheese 1 packcage 8oz light cream cheese, softened 1 large egg + 3 large egg whites at room temprature 2 tablespoons freeze-dried coffee granules dissolved in 1/3 cup skim milk 1/4 cup reduced fat sour cream 1 teaspoon vanilla extract 3 tablespoons granulated sugar
1. Preheat the oven to 375 Fahrenheit degree. Butter a 10-inch springform pan. Mix the crumbs, sugar and egg white in a large bowl. Press into the bottom and partway up the sides of the prepare pan. Bake for 8-10 minutes or until lightly golden. Cool completely in the pan on a rack. 2. Filling: Reduce the oven temprature to 300 Fahrenheit degree. Stir together the sugar, flour and cornstarch in a small bowl. 3. Process the ricotta in a food processor until smooth. Transfer to a large bowl. Beat in the cream cheese, whole egg and 1 egg white with an electric mixer at medium speed until smooth. With mixer at low speed gradually beat in the dry ingredients. 4. With mixer at low speed, beat the in the coffee mixture, sour cream and vanilla. With mixer at medium speed, beat the remaining 2 egg whites in a medium bowl until frothy. 5. With mixer at high speed, beat the 3 tablespoons sugar, beating until stiff, glossy peaks form. Use a large rubber spatula to fold them into cheese mixture. 6. Spoon the filling into the crust. Bake for 60-70 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 60-70 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 6 hours. Loosen and remove the pan sides to serve. 7 Enjoy!
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