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Cappuccino Cheesecake

Did you over-indulge during the Holidays? Are you suffering the pangs of "withdrawal"? Well, don't fret, here is a way to extend the spirit of the "eating" season while honoring that New Year's resolution to eat more sensibly and cut out the fat! This delicious recipe can be even lower in calories and fat, if you substitute the chopped nut crust with one made from graham crackers. Either way, it's delicious! Happy New Year!

Low-fat Cappuccino Cheesecake

1 1/2 c Finely Chopped Nuts
2 T Sugar
3 T No-fat Margarine, Melted
16 oz No-fat Cream Cheese
1/2 c Sugar
1 1/2 T Unbleached All-purpose Flour
2 ea Egg Substitute
1/2 c Fat-Free Sour Cream
1/2 T Instant Coffee Granules
1/4 t Cinnamon
1/8 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with whipped cream and whole coffee beans if desired.

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