Newspaper Article

LET THEM EAT CHEESECAKE A LIGHTER TOUCH IS THE SECRET TO A REDUCED-FAT DESSERT

By SUSAN G. PURDY - {C} 1994, Eating Well Magazine, distributed by United Feature Sydicate Inc

1994

Overview

* A note to owners of aluminum springform pans: The sides and bottom of the cheesecake may discolor as the cooling cake reacts with the pan. To prevent this, line the bottom of the pan with a circle of parchment paper. Coat the paper with non-stick cooking spray, or brush with vegetable oil. Once the cake has baked, be sure to loosen the springform sides once it has cooled to room temperature. If you are buying a new springform pan, choose one with a non-stick coating. VANILLA CHEESECAKE WITH STRAWBERRIES Crust: 3 tablespoons Grape-Nuts or Shredded Wheat cereal 1 tablespoon sugar Filling: 2 1/2 tablespoons instant espresso coffee powder 2 1/2 tablespoons coffee liqueur, such as Kahlua 16 ounces non-fat cottage cheese (2 cups) 12 ounces reduced-fat sour cream (1 1/3 cups) 12 ounces reduced-fat cream cheese (1 1/2 cups), softened 1 1/4 cups granulated sugar 6 tablespoons all-purpose white flour 2 large eggs 2 large egg whites 1 1/2 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 16 candied coffee beans or chocolate shavings for garnish, optional (SIDEBAR - PAGE B01) CHEESECAKE ESSENTIALS * BAKING: Bake cheesecake at moderate heat, 300 to 325 degrees, so the proteins in the batter set slowly and remain creamy. If the oven is too hot, the cheesecake will toughen. * SETTING: After bakining, leave the cheesecake in the turned-off oven for 30 minutes so that it cools slowly, thus preventing cracks and fissures in the top of the cake. * COOLING: Remove the cheesecake from the oven and run a knife around the edge. Set the cake on a wire rack away from drafts and let it cool thoroughly, about 2 hours. * SERVING: When serving, dip a sharp knife in hot water and wipe it dry before cutting each slice. * NOTE: With aluminum springform pans, the sides and bottom of the cheesecake may discolor as the cooling cake reacts with the pan. To prevent this, line the bottom of the pan with a circle of parchment paper. Coat the paper with non-stick cooking spray or brush with vegetable oil. Once the cake has baked, be sure to cool cake to room temperature before loosening the springform sides. If you are buying a new springform pan, opt for one with a non-stick coating.

• Publisher: Gannett Media Corp