Lighter cheesecake a big success
By Elaine Magee
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Q. Dear Recipe Doctor, I had a delightful dessert at a restaurant and they won't give me the recipe. Could you work up a light version? It had brownie on the bottom then Kahlua cheesecake filling with a chocolate ganache type topping.
A. I pulled a few different recipe doctor recipes together to make this dessert happen and, boy, was it worth it! Everything worked out perfectly (I love when that happens), and I hope your taste buds will be as pleased as my tasters were.
KAHLUA BROWNIE CHEESECAKE
For the crust:
For the filling:
For the topping:
Position rack in middle of oven and preheat oven to 350-degrees. Coat a 9-by-5-inch loaf pan with canola cooking spray.
Place unsweetened chocolate and 1 1/2 teaspoons canola oil in microwave-safe small bowl and microwave on LOW until chocolate is almost melted. Stir to complete the melting process. Meanwhile, in small cup combine 1/2 tablespoon instant coffee with 1 1/2 tablespoons fat-free sour cream; set aside.
In mixing bowl, beat 2 1/2 tablespoons egg with vanilla and almond extract, and 6 tablespoons sugar at high speed for exactly 5 minutes, scraping sides of bowl after 1 minute. On low speed, pour in the chocolate-canola mixture and the coffee-sour cream mixture and beat only until mixed. Then add in the flour and beat on low just until mixed. Spread brownie batter into bottom of prepared loaf pan.
Using electric mixer and a large mixing bowl, beat 16 ounces of light cream cheese and 1/2 cup plus 2 tablespoons granulated sugar on medium speed until blended. Pour in 1 tablespoon flour and 1/3 cup kahlua and beat until blended. Beat in 1 egg and egg substitute, scraping sides of bowl midway through beating. When filling is smooth and blended, spread over unbaked brownie layer in loaf pan.
Bake for about 55-60 minutes or until top is brown, puffed and cracked at edges. Let cheesecake cool about 30 minutes
In small mixing bowl, combine all of the topping ingredients (margarine, cocoa, powdered sugar, vanilla extract and fat-free half and half) by beating on LOW speed until smooth. Add more fat-free half and half if needed. Spread topping evenly over cooled cheesecake. Cover loaf pan and refrigerate until needed. Cut into 8 wedges or into about 18 small squares.
Makes 8 servings in wedges or 18 small squares.
• Per serving (18 squares): 192 calories, 4 g protein, 28 g carbohydrate, 7 g fat, 3.5 g saturated fat, 2 g monounsaturated fat, 2 g polyunsaturated fat, 30 mg cholesterol, 1 g fiber, 151 mg sodium. Calories from fat: 33 percent. Omega-3 fatty acid = .5 g, Omega-6 fatty acid = 1.5 g. Weight Watchers POINTS = 4
