1 pk Cream cheese; fat-free 8oz Vegetable oil spray
1 c Ricotta cheese; nonfat 1/3 c Graham cracker crumbs
1/2 c Sugar Garnish; coffee bean candles
2 Eggs . set in rosettes of thawed
1/4 c Coffee liqueur; such as . whipped topping; drizzle
. Kahlua or Tia Maria . with coffee liqueur on
2 ts Instant coffee granules . the serving plate
Place the unwrapped cream cheese in a large glass mixing bowl.
Microwave on medium (50%) for 2 minutes, or until softened. Add
ricotta and beat the sugar into the cheeses using an electric mixer.
Beat in the eggs.
Combine the liqueur and coffee granules in a 1-cup glass measure.
Microwave on high for 30 seconds; stir to dissolve. Beat into cheese
mixture.
Spray a 9-inch glass pie plate with non-stick spray for 2 seconds.
Add the crumbs and tilt to coat. Pour the filling into the plate.
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.
Nutritional Information per serving: 132 calories, 2g fat, 180mg
sodium, 18g carbohydrates, 48mg cholesterol
** Fort Worth Star Telegram – Food section – 16 August 1995 **
Yields
10 servings