Fat free cream cheese with instant espresso or coffee powder plus cocao powder pack this Chocolate Mocha Cheesecake with goodness.
3 8-ounce package fat free cream cheese, room temperature
1 cup warm water
1-1/4 cup sugar
1 tablespoon vanilla
2 teaspoons instant espresso powder or instant coffee powder
1/4 teaspoon salt
3/4 cup egg substitute
2 cups cake flour
6 tablespoons raw cacao powder
Preheat oven to 350 degrees. Line the bottom of 8-inch diameter springform pan with parchment paper. Spray sides with non-stick vegetable spray. Wrap outside bottom of pan tightly with foil.
Blend cream cheese in processor until smooth. Add 1 cup sugar, 1 tablespoon vanilla, 2 teaspoons espresso powder and salt. Blend well. Add 3 eggs and process until smooth. Pour 2 cups of coffee batter into spouted measuring cup. Add six tablespoons cocoa powder and remaining 1/ 4 cup sugar to batter in processor and blend well.
Pour 1-3/4 cups cocoa batter into prepared pan. Pour coffee batter directly into center of cocoa batter (coffee batter will fill center, pushing cocoa batter to edge). Pour remaining cocoa batter directly into center of coffee batter. Run small knife through batters to create marbled pattern. Set pan into 9 x 13-inch pan and pour enough boiling water into baking pan to come halfway up sides of cake pan. Set baking pan in oven.
Bake cake until edges just begin to puff and crack and center is just set, about 50 minutes. Remove cake from baking pan and outside foil. Set on rack to cool. Refrigerate until cold; about six hours. Cover tightly. Can be prepared two days ahead and kept refrigerated.
Recipe makes 16 servings.
Serving size: 1 slice
Calories: 88; Total Fat: 0g; Cholesterol: 41mg; Sodium: 240mg Carbohydrates: 12g
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