Cappuccino Chocolate Cheesecake Recipe - Cooking Index
1 1/4 cups | 182g / 6.4oz | Chocolate wafers - crushed* |
1/8 teaspoon | 0.6ml | Ground cinnamon |
1 | Light cream cheese | |
1 cup | 198g / 7oz | Sugar |
1 cup | 110g / 3.9oz | Unsweetened cocoa powder |
1/2 cup | 99g / 3.5oz | Nonfat egg substitute** - (= to 2 eggs) |
2 1/2 cups | 592ml | Nonfat sour cream substitute |
2 tablespoons | 30ml | Coffee liqueur |
1 teaspoon | 5ml | Vanilla |
Garnish | ||
Cocoa powder for dusting |
Preheat oven to 325F.
Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch Springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg substitute.
Stir in 2 cups sour cream substitute, coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30 minutes, or until set..
Spread remaining 1/2 cup sour cream substitute evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered.
Remove from Springform pan. Just before serving, dust top with cocoa powder in decorative pattern, if desired.
* Approximately 20 wafers
**Thawed or frozen
Source:
COOKING RIGHT SHOW #CR9711
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