Serves:
-
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy Print
Friendly Version
Ingredients:
vegetable cooking spray 3/4 cup graham cracker crumbs 2 T sugar 2 T butter melted 1 T unsweetened cocoa 2/3 cup sugar 1/3 cup all-purpose flour 1 T cornstarch 1 tsp vanilla extract
8 oz Neufchatel cheese (this is similar to cream cheese and usually found near it in the grocery store) 8 oz cream cheese 2 eggs 1/2 cup milk 2 1/2 T instant coffee granules 1/3 cup sour cream 3 egg whites 1/4 cup sugar
Cooking
Instructions:
Coat a 9-inch springform pan with cooking spray. Combine crumbs and next 3 ingredients, and stir well. Firmly press crumb mixture into bottom and 2 inches up sides of pan; set aside. Combine 2/3 cup sugar and next 6 ingredients in a large bowl; beat at high speed of a mixer until smooth.
Combine milk and coffee granules; stir well. Add milk mixture and sour cream to cheese mixture; beat until smooth.
Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold egg white mixture into cheese mixture.
Pour into prepared pan. Bake at 300 degrees for 1 hour or until almost set. Turn oven off; loosen cake from sides of pan, using a narrow metal spatula or knife. Let cheesecake stand in oven with door slightly opened for 1 hour. Remove from oven; cover and chill 8 hours.
