*  Exported from  MasterCook  *
 
                  *Wake Up And Smell The Coffee Cheesecake
 
 Recipe By     : Janet & Greta Podleski “Looneyspoons”
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes                      Looneyspoons
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***CRUST***
    1 1/2  cups          crushed low-fat graham wafers
    1      tablespoon    sugar
    1                    egg white
                         ***FILLING***
      2/3  cup           sugar
      1/3  cup           all-purpose flour
    1      tablespoon    cornstarch
    1 1/2  cups          low-fat 1% cottage cheese
    1      package       light cream cheese -- (8 ounces)
    1                    egg
    2                    egg whites
    1      teaspoon      vanilla
      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   sugar
 
 Preheat oven to 375F.
 
 Combine graham crumbs and sugar in a small bowl.  Add egg white and mix
 well.  Press onto bottom of 9-inch springform pan that has been sprayed
 with non-stick spray.  Bake just until edges feel firm and dry, about 8
 minutes.  Let cool.
 
 Reduce oven temperature to 300F.  Combine first amount 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 first amount 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
 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 second amount egg whites with a mixer at high
 speed until soft peaks form.  Add second amount 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.  Rake 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.
 
 Makes 12 servings.  PER SERVING: 203 calories, 5.4 g fat, 30.9 g
 carbohydrate, 9.8 g protein, 309 mg sodium, 28 mg cholesterol CALORIES
 FROM FAT: 23%
 
 Converted by MC_Buster.
 
 
 
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