• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

cheesecake ( cappuccino ricotta )

  • 10servings

Add to MenuAdd to Calendar

Source: www.astray.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pack Cream cheese; fat-free

  2. 1 cup Ricotta cheese; nonfat

  3. cup Sugar

  4. 2 Eggs

  5. cup Coffee liqueur; such as

  6. Kahlua or Tia Maria

  7. 2 teaspoons Instant coffee granules

  8. Vegetable oil spray

  9. cup Graham cracker crumbs

  10. Garnish; coffee bean candles

  11. set in rosettes of thawed

  12. whipped topping; drizzle

  13. with coffee liqueur on

  14. the serving plate

Instructions Jump to Ingredients ↑

  1. Place the unwrapped cream cheese in a large glass mixing bowl.

  2. Microwave on medium (50%) for 2 minutes, or until softened. Add ricotta and beat the sugar into the cheeses using an electric mixer.

  3. Beat in the eggs.

  4. Combine the liqueur and coffee granules in a 1-cup glass measure.

  5. Microwave on high for 30 seconds; stir to dissolve. Beat into cheese mixture.

  6. Spray a 9-inch glass pie plate with non-stick spray for 2 seconds.

  7. Add the crumbs and tilt to coat. Pour the filling into the plate.

  8. Place the cheesecake on a rotating carousel or rotate it every 3 minutes during cooking. Microwave on medium-high (70%) for 10 to 12 minutes. Center should jiggle slightly. Let cool for 1 hour; refrigerate. Add the garnish if desired.

  9. Nutritional Information per serving: 132 calories, 2g fat, 180mg sodium, 18g carbohydrates, 48mg cholesterol ** Fort Worth Star Telegram - Food section - 16 August 1995 ** Posted by The WEE Scot -- Paul MacGregor

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback