posted by Sue Freeman 09-14-98 9:12 PM
CookWare(tm) from Cooking Light(r)
Brownie Cheesecake Torte
SOURCE: Cooking Light YEAR: 1997 ISSUE: August PAGE: 71
INGREDIENTS FOR 12 SERVINGS:
1 (15.1-ounce) package low-fat fudge brownie mix
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
1 (4-ounce) jar carrot baby food
Cooking spray
1/2 cup plus 2 tablespoons sugar, divided
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 (8-ounce) block Neufchatel cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
2 large egg whites
3 tablespoons skim milk, divided
2 tablespoons unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)
INSTRUCTIONS:
--Priscilla Yee, Concord, Calif.
1. Preheat oven to 425 degrees.
2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Set aside.
3. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well.
Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired. Yield: 12 servings (serving size: 1 wedge).