Sunday, March 1, 2009

Lightened Chocolate-Coffee Cheesecake With Mocha Sauce

from southernLiving
Prep: 20 min.; Bake: 1 hr., 10 min.; Stand: 30 min.; Cool: 1 hr.; Chill: 4 hrs.

Makes 10 servings (serving size: 1 slice cheesecake and about 1 tbsp. mocha sauce)
* 2 cups crushed chocolate graham crackers (about 18 crackers)
* 1/3 cup reduced-fat butter, melted
* Vegetable cooking spray
* 4 (8-oz.) packages reduced-fat cream cheese, softened
* 1 cup sugar
* 1/4 cup coffee liqueur
* 1 teaspoon vanilla extract
* 1 teaspoon instant coffee granules
* 4 large eggs
* 4 (1-oz.) bittersweet baking chocolate squares

Mocha Sauce
Makes 3/4 cup (serving size: about 1 tbsp. mocha sauce)

* 1 cup semisweet chocolate morsels
* 1/4 cup half-and-half
* 2 teaspoons reduced-fat butter
* 3 tablespoons strong-brewed coffee
1. Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat, and stir in coffee. Serve warm.

Nutritional Information
Calories: 92 (54% from fat)
Fat: 6g (sat 3.7g,mono 1.9g,poly 0.2g)
Protein: 1g
Carbohydrate: 10.8g
Fiber: 1g
Cholesterol: 4mg
Iron: 0.5mg
Sodium: 10mg
Calcium: 13mg.

1. Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.

2. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.

3. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.

4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.

5. Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with a knife.

6. Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.

7. Remove sides of springform pan. Serve with Mocha Sauce.

Note: For testing purposes only, we used KahlĂșa for coffee liqueur.

Nutritional Information:
Calories: 464 (46% from fat)
Fat: 24.8g (sat 13.7g,mono 2.9g,poly 0.4g)
Protein: 14.9g
Carbohydrate: 48.5g
Fiber: 2g
Cholesterol: 131mg
Iron: 1.2mg
Sodium: 411mg
Calcium: 88mg



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