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CREAMY CHOCOLATE CHEESECAKE

- from Cupcake recipe
Vegetable cooking spray
8 choc. wafer cookies, crushed
1 (15 oz.) ctn. part skim ricott
cheese, drained
1 (8 oz.) pkg. Neufchatel cheese,
softened
1/2 c. frozen egg substitute, thawed
3 tbsp. skim milk
1/4 c. unsweetened cocoa
2 tbsp. praline liqueur
1 tbsp. vanilla extract
1 1/2 tsp. grated orange rind
2 egg whites
1/4 c. plus 2 tbsp. sugar
Coat a 9 inch sprinkfoam pan with cooking spray. Dust bottom and sides of pan
with crushed wafers. Beat cheeses in a lg. bowl at med. speed of an electric
mixer 2 or 3 minutes or until smooth. Add egg substitute and milk, beating
well. Add cocoa and next 3 ingredients, beating well. Beat egg whites (at
room temp.) at high speed of electric mixer until soft peaks form. Gradually
add sugar, 1 tbsp. at a time, beating until stiff peaks form. Fold egg whites
into cheese mixture. Spoon over crushed wafers. Bake at 275 degrees for 1 hour
center will be soft but will firm when chilled. Turn off oven, and leave
cheesecake in oven for 30 minutes. Remove from oven, and let cool to room
temp.; cover and chill at least 4 hours. Remove sides of pan. Garnish with
chocolate curls, if desired.
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