Wake Up and Smell the Coffee Cheesecake

Yields:	12 servings
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	Preparation	20 minutes
	Cooking	70 minutes
	Ready In	90 minutes

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Ingredients


Crust
1 1/2	cups	graham cracker crumbs
1	tablespoon	sugar
1	each	egg white

Filling
2/3	cup	sugar
1/3	cup	flour, all-purpose
1	tablespoon	cornstarch
1 1/2	cups	cottage cheese (low-fat 1%)
8	ounces	cream cheese (light)
1	each	egg
2	each	egg whites
1	teaspoon	vanilla extract
1/2	cup	milk, skim
2	tablespoons	instant coffee
1/3	cup	sour cream, light
3	each	egg whites	at room temperature
4	tablespoons	sugar

Directions

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.

Bake 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.

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