Cappuccino Chocolate Cheesecake
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1 teaspoon vanilla
- 1 8 oz pkg light cream cheese
- 2 tablespoons coffee liqueur
- 1 cup unsweetened cocoa powder
- 2 1/2 cups nonfat sour cream substitute
- 1 1/4 cups chocolate wafers -- crushed*
- cocoa powder for dusting
- ***GARNISH***
- 1 cup sugar
- 1/8 teaspoon ground cinnamon
- 1/2 cup nonfat egg substitute** -- (= to 2 eggs)
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- Preheat oven to 325F.
- Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch Springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg substitute.
- Stir in 2 cups sour cream substitute, coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30 minutes, or until set..
- Spread remaining 1/2 cup sour cream substitute evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered.
- Remove from Springform pan. Just before serving, dust top with cocoa powder in decorative pattern, if desired.
- * Approximately 20 wafers **Thawed or frozen
Plating
Cookware for this recipe
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Cake tin
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Whisk
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Wooden spoon