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Cafe Au Lait Cheesecake | Low Fat Recipes » Low Fat Cheesecakes

Cafe Au Lait Cheesecake


Serving Size : 16
Ingredients
for prepare Cafe Au Lait Cheesecake
:
Amount Measure Ingredient - Preparation Method
nonstick cooking spray
cafe au lait cheesecake
3 tablespoons crunchy nugget cereal
or wheat biscuit cereal
cafe au lait cheesecake
1 tablespoon walnuts
1 1/4 cup granulated sugar - plus
1 tablespoon granulated sugar - divided
2 1/2 tablespoons instant espresso coffee powder
2 1/2 tablespoons coffee liqueur
such as kahlua
or water
cafe au lait cheesecake
2 cups fat-free cottage cheese
12 ounces fat-free sour cream
1 1/2 cups
cafe au lait cheesecake
12 ounces fat-free cream cheese - softened
1 1/2 cups
cafe au lait cheesecake
6 tablespoons all-purpose flour
2 large eggs
2 large egg whites
1 1/2 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
recipe Cafe Au Lait Cheesecake

1. Preheat oven to 300°F. Lightly coat a 9-inch springform pan
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with cooking spray. 2. In food processor, combine cereal, walnuts and 1 tablespoon sugar; process to make
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fine crumbs. Place crumb mixture in prepared pan; tilt and rotate pan to coat bottom and sides with
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crumbs. Tap pan on counter to evenly distribute crumbs. Set aside. 3. In small
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bowl, dissolve instant coffee powder in coffee liqueur or water; set aside. Place cottage cheese in
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a double layer of cheesecloth and gather the corners at the top; squeeze out as
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much liquid as possible. Place pressed cottage cheese in food processor and
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process about 2 minutes, until very smooth. Add sour cream, cream cheese, the remaining 1 1/4 cups sugar, flour eggs,
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egg whites, cocoa, salt, cinnamon and the coffee liqueur mixture; process until smooth. 4. Transfer batter
Cafe Au Lait Cheesecake
to prepared pan and bake about 1 hour, until firm around the edge but still wobbly in the center.
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Turn off oven. Leave cheesecake in oven with door closed for 30 minutes. 5.
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Remove from oven and let cool completely on a wire rack. Remove outer
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ring of pan. Cover cheesecake with plastic wrap lightly sprayed with cooking spray. Refrigerate for at least 4 hours,

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or up to 2 days. Makes 16 servings. Preparation time: 30 minutes.
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Baking time: 1 hour 30 minutes. Chilling time: 4 hours. Per serving: About 167 cal, 9 g pro,
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26 g car, 2 g fat, 11% cal from fat, 33 mg chol, 271 mg sod, 0 g fiber.
ricotta cheesecake recipe






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    Views: 2716 | Author: Shad0w | 17 February 2009 | Comments (0)


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