How To make Wake Up and Smell The Coffee Cheesecake
***CRUST*** 1 1/2 cups crushed low-fat graham wafers
1 tablespoon sugar
1 egg white
***FILLING*** 2/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low-fat 1% cottage cheese
1 package light cream cheese -- (8 ounces)
1 egg
2 egg whites
1 teaspoon vanilla
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low-fat sour cream
3 egg whites -- at room temperature
4 tablespoons sugar
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. Rake 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. PER SERVING: 203 calories, 5.4 g fat, 30.9 g carbohydrate, 9.8 g protein, 309 mg sodium, 28 mg cholesterol CALORIES FROM FAT: 23%
Converted by MC_Buster.
How To make Wake Up and Smell The Coffee Cheesecake's Videos
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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No Bake Cheesecake
This delicious no bake cheesecake is light, creamy and beyond easy to make. You'll like the perfectly sweet filling with a touch of tang and the fragrant crust packed with toasted pecans.
RECIPE:
My no bake cheesecake is perfect for when you’re having people over and want to make something in advance, you have a few minutes to make a delicious dessert that can please a crowd, or you just don’t want to turn the oven on! I like my cheesecakes light and creamy, so I pulled out a couple of tricks in this recipe to make that happen no super-dense bricks for us!
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How To Make a Dark Chocolate Kahlua Cheesecake Thanksgiving Recipe | Chef Jean-Pierre
Hello There Friends, This Dark Chocolate Kahlua Cheesecake is the perfect dessert for chocolate lovers! The rich chocolate flavor is balanced perfectly with the creamy cheesecake and a crunchy hazelnut Oreo crust! Let me know what you think in the comments below.
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Instant Pot Keto Cheesecake | Carnivore Cake| Carnivore Diet Desserts-No Sweetener!
This Instant Pot Keto Cheesecake can also be a CARNIVORE CHEESECAKE and can be tweaked to your liking.
To get a printable recipe card with instructions for InstantPot AND Crockpot, check out the full recipe on my blog here:
Looking for a no bake keto cheesecake? This one can also be a carnivore cake:
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To make the coffee version I made here, omit the lemon zest and lemon peel from the original recipe and use instant coffee and Lorann's Caramel oil.
(UPDATE: I made this again a few days later for my son's birthday and doubled the coffee and left out the caramel, it was also very good!)
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Coffee Cheesecake Ingredients:
• 2 Eggs
• 2 tbsp butter, melted
• 2 bricks cream cheese
• ¼ cup heavy cream or sour cream
• 2 tsp instant coffee dissolved in 2 tsp water
Instructions are identical to the one on my blog:
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Kumquat Cheesecake by Chad's Kitchen
Kumquat Cheesecake
Vegan Kona Coffee Cheesecake With Macadamia Nut Crust
From the land where Kona coffee is cultivated, Jiko shares her recipe for a no-bake vegan coffee cheesecake.
Vegan Kona Coffee Chocolate Chip “Cheesecake” with Macadamia Nut Crust
CRUST INGREDIENTS:
1 cup unsalted roasted Macadamia nuts
10 pitted Medjool dates
1 cup dried, shredded, unsweetened coconut
A pinch of salt
FILLING INGREDIENTS:
3 cups raw cashews (soak overnight if not using high-powered blender)
1 cup of strong 100% Kona Coffee (or whatever kind of coffee you have)
3/4 cup 100% maple syrup
1/2 cup melted coconut oil
1 tsp vanilla extract
A pinch of salt
(OPTIONAL) 1/2 cup vegan chocolate chips (or regular chocolate chips)
Directions:
1. Put crust ingredients into a high-powered blender. Pulse the blender to get it going, then blend until a crumbly mixture is formed.
2. Line the bottom of a 9 springform pan with parchment paper.
3. Pour the crumble into the pan, and press down with your palm to form the crust.
5. Transfer pan to the freezer for at least 30 minutes.
6. While the crust is in the freezer, blend the filling ingredients, except the chocolate chips, until the mixture has a creamy consistency.
7. Take out the blade and stir in the chocolate chips.
8. Pour the mixture over the crust and smooth out the top.
9. Place the pie into the freezer for at least 6 hours or overnight.
10. Your Vegan Kona Coffee Chocolate Chip “Cheesecake” is now ready. Whatever you don’t eat can be kept in the freezer in an airtight container and sliced as needed.