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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 24 ounces cream cheese --
room temperature
1/2 cup artificial sweetener
-- splenda
3 large eggs
1 teaspoon vanilla
4 tablespoons sugar
free/fat free hot cocoa mix
1 cup sour cream
2 teaspoons instant coffee
1 teaspoon chocolate
2 teaspoons cornstarch
How To Prepare: -In large mixer bowl, beat
the cream cheese until
-Add the splenda, eggs,
vanilla, chocolate extract,
corn starch & hot
cocoa mix; beat well.
-Mix the coffee granules
with the sour cream until
coffee is dissolved;
pour into mixer bowl beat
well until very creamy.
-Pour batter into prepared
10" springform pan.
-Place pan into a larger
baking pan & pour hot water
about 1" around
the springform pan.
-Place in a 300*F oven &
bake for 45-55 minutes or
until set.
-Remove from oven, place
on a wire rack & cool to
room temp.
-Place in the fridge for about
5 hours then remove the
sides of the pan.

-Chill for at least 8 hours,
preferably overnight.
Carbs per serving - include all nutritional information if known: 49g carbs total
Effort (Easy, Average, Difficult): Easy

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