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Cappuccino Cheesecake

fatfree.kitchen's picture
Ingredients
  Fat free graham crackers 6 1⁄2 Large (2 1/2 X 5 Inch)
  Chocolate syrup 2 Tablespoon
  Nonfat ricotta cheese 15 Ounce
  Cream cheese 1 Cup (16 tbs) (Nonfat / Reduced Fat)
  Unbleached flour 5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
  Sugar 3⁄4 Cup (12 tbs)
  Fat free egg substitute 1⁄2 Cup (8 tbs)
  Coffee liqueur 3 Tablespoon
  Vanilla extract 1 Teaspoon
  Fresh sliced strawberries 1 1⁄2 Cup (24 tbs)
Directions

1. To make the crust, break the crackers into pieces, and place in the bowl of a food processor or in a blender. Process into fine crumbs. Measure the crumbs. There should be 1 cup. (Adjust the amount if necessary.)
2. Return the crumbs to the food processor, and add the chocolate syrup. Process until moist and crumbly. Coat a 9-inch springform pan with nonstick cooking spray, and use a spoon to pat the crust mixture over the bottom of the pan and 1/4 inch up the sides. (Dip the spoon in sugar periodically, if necessary, to prevent sticking.) Bake at 350°F for 8 minutes, or until the edges feel firm and dry. Set aside to cool.
3. Place all of the Tilling ingredients in a food processor, and process until smooth. Pour the Filling into the crust, and bake at 350°F for 40 minutes, or until the center feels firm when lightly touched.
4. Turn the oven off, and let the cake cool in the oven with the door ajar for 1 hour. Refrigerate for at least 8 hours. Release the sides of the pan, and, if desired, arrange the strawberry slices around the border of the top of the cake, with the pointed sides facing outward.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese

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