Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    


Vegetable cooking spray
8 choc. wafer cookies, crushed
1 (15 oz.) ctn. part skim ricotta cheese, drained
1 (8 oz.) pkg. Neufchatel cheese, softened
1/2 c. frozen egg substitute, thawed
3 tbsp. skim milk
1/4 c. unsweetened cocoa
2 tbsp. praline liqueur
1 tbsp. vanilla extract
1 1/2 tsp. grated orange rind
2 egg whites
1/4 c. plus 2 tbsp. sugar


Coat a 9 inch sprinkfoam pan with cooking spray. Dust bottom and sides of pan with crushed wafers. Beat cheeses in a lg. bowl at med. speed of an electric mixer 2 or 3 minutes or until smooth. Add egg substitute and milk, beating well. Add cocoa and next 3 ingredients, beating well. Beat egg whites (at room temp.) at high speed of electric mixer until soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form. Fold egg whites into cheese mixture. Spoon over crushed wafers. Bake at 275 degrees for 1 hour center will be soft but will firm when chilled. Turn off oven, and leave cheesecake in oven for 30 minutes. Remove from oven, and let cool to room temp.; cover and chill at least 4 hours. Remove sides of pan. Garnish with chocolate curls, if desired.

         ©2007-2017 All rights Reserved.