Decadent Coffee Infused Cheesecake
Indulge in our Decadent Coffee Infused Cheesecake that perfectly marries the rich creaminess of traditional cheesecake with the aromatic essence of coffee. This lighter version, made with low-fat ingredients, is both a delightful treat and a sophisticated dessert ideal for any occasion. Serve it at gatherings, or simply enjoy a slice with your morning brew. This cheesecake promises to awaken your senses and leave everyone asking for seconds!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Crushed low-fat graham crackers
1 1/2 cups (Crushed)
Sugar
1 tablespoon (For crust)
Egg white
1 (Beaten)
Sugar
2/3 cup (For filling)
All-purpose flour
1/3 cup (Sifted)
Cornstarch
1 tablespoon (Sifted)
Low-fat cottage cheese
1 1/2 cups (Smooth)
Light cream cheese
8 ounces (Softened)
Egg
1 (Whole)
Egg whites
2 (Room temperature)
Vanilla extract
1 teaspoon (Pure)
Skim milk
1/2 cup (Warm)
Instant coffee granules
2 tablespoons (Dissolved)
Low-fat sour cream
1/3 cup (Regular)
Egg whites
3 (At room temperature)
Sugar
4 tablespoons (For egg whites)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a small bowl, combine the crushed low-fat graham crackers with 1 tablespoon of sugar. Add the egg white and mix until well blended.
3
Press the mixture firmly into the bottom of a 9-inch springform pan that has been sprayed with a non-stick cooking spray. Bake the crust for about 8 minutes, or until the edges feel firm and dry. Remove from the oven and let it cool.
4
Lower the oven temperature to 300°F (150°C).
5
In a separate small bowl, combine the first amount of sugar, all-purpose flour, and cornstarch. Set this mixture aside.
6
In a blender, process the low-fat cottage cheese until smooth. Transfer it to a large mixing bowl.
7
Add the light cream cheese, one egg, and the first amount of egg whites to the bowl. Using an electric mixer on high speed, beat the mixture until it is airy and smooth, approximately 3 minutes.
8
Gradually incorporate the flour mixture into the cheese mixture, beating until they are well combined. Add the vanilla extract and mix well.
9
In a small bowl, dissolve the instant coffee granules in the skim milk. Introduce this mixture along with the low-fat sour cream to the main cheese mixture, mixing until fully integrated.
10
In another clean bowl, beat the second amount of egg whites on high speed until soft peaks form. Gradually add the second amount of sugar, one tablespoon at a time, continuing to beat until stiff peaks form.
11
Carefully fold the beaten egg whites into the cheese mixture, maintaining the airy texture.
12
Pour the creamy batter into the prepared crust in the springform pan. Bake for 1 hour and 10 minutes, or until the cheesecake is set but slightly jiggly in the center.
13
Once the baking time is complete, turn off the oven and allow the cheesecake to cool inside for 1 hour, which helps prevent cracking.
14
After cooling, remove the cheesecake from the oven and let it cool completely at room temperature.
15
Cover the cheesecake and refrigerate for at least 8 hours, or ideally overnight, to enhance the flavors and texture.
16
When ready to serve, run a knife along the edges of the cake before carefully removing the sides of the springform pan. Enjoy your cheesecake chilled!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of this cheesecake?
The cheesecake features a rich creaminess combined with the aromatic essence of coffee, using instant coffee granules for a decadent flavor.
Is this a low-fat recipe?
Yes, this recipe is a lighter version that utilizes low-fat cottage cheese, light cream cheese, egg whites, and skim milk to reduce fat content.
What size springform pan should be used?
A 9-inch springform pan is required for this recipe.
At what temperature should the crust be baked?
The crust should be baked at 375°F (190°C) for approximately 8 minutes.
What temperature is used for baking the cheesecake filling?
After baking the crust, the oven temperature should be lowered to 300°F (150°C) for the filling.
How do I prepare the cottage cheese for the filling?
The low-fat cottage cheese should be processed in a blender until it is completely smooth before adding it to the mixing bowl.
How long does the cheesecake need to bake?
The cheesecake should bake for 1 hour and 10 minutes, or until the center is set but still slightly jiggly.
What is the cooling process to prevent the cheesecake from cracking?
Once baking is finished, turn off the oven and let the cheesecake sit inside for 1 hour before removing it.
How long should the cheesecake be refrigerated before serving?
The cheesecake should be refrigerated for at least 8 hours, though overnight is ideal for the best flavor and texture.
How do I dissolve the instant coffee granules?
The instant coffee granules should be dissolved in 1/2 cup of warm skim milk.
What ingredients are used for the crust?
The crust consists of 1 1/2 cups of crushed low-fat graham crackers, 1 tablespoon of sugar, and one beaten egg white.
Do I need to sift any ingredients?
Yes, both the 1/3 cup of all-purpose flour and the 1 tablespoon of cornstarch should be sifted.
How many egg whites are used in total for the entire recipe?
A total of 6 egg whites are used: 1 for the crust, 2 for the initial cheese mixture, and 3 specifically for the whipped topping folded in at the end.
What type of sour cream is recommended?
The recipe calls for 1/3 cup of low-fat sour cream.
Should the egg whites be at room temperature?
Yes, for the best volume when beating them into peaks, the egg whites should be at room temperature.
What kind of cream cheese should I buy?
The recipe specifies 8 ounces of light cream cheese, softened for easier mixing.
How should the beaten egg whites be added to the batter?
The whipped egg whites should be carefully folded into the cheese mixture to maintain an airy texture.
What is the role of the cornstarch in this recipe?
Cornstarch acts as a stabilizer to help the cheesecake set properly, especially since lower-fat dairy products are used.
Can I use regular graham crackers?
While the recipe suggests low-fat graham crackers to keep the dish lighter, regular ones can be used as a substitute.
How do I remove the cheesecake from the pan without it sticking?
Before removing the sides of the springform pan, run a knife along the edges of the chilled cake.
What speed should I use for the electric mixer?
High speed is recommended when beating the cheese mixture and when whipping the egg whites into peaks.
Is there any vanilla in this recipe?
Yes, 1 teaspoon of pure vanilla extract is added to the cheese mixture.
How much sugar is used in the egg white mixture?
4 tablespoons of sugar are added gradually (one tablespoon at a time) to the 3 egg whites while beating them to stiff peaks.
Does this recipe use whole eggs?
Yes, the filling uses one whole egg in addition to the various egg whites specified.
Can I eat this cheesecake right after it cools to room temperature?
It is not recommended; the cheesecake needs at least 8 hours of refrigeration to set its structure and develop its flavors.
What should the texture of the cottage cheese be?
The cottage cheese must be blended until it is completely smooth and no longer lumpy.
How should the pan be prepared?
The 9-inch springform pan should be sprayed with a non-stick cooking spray before the crust mixture is pressed in.
What indicates that the egg whites are ready to be folded in?
The egg whites are ready when they have been beaten with sugar until they form stiff peaks.
Is the milk added cold or warm?
The skim milk should be warm to help dissolve the instant coffee granules effectively.
Should the cheesecake be served chilled?
Yes, the instructions specifically state to enjoy your cheesecake chilled.