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Espresso-Flavored Cheese Pie
Source: Enlitened Kosher Cooking by Nechama Cohen

Creamt chocolate and ricotta cheese filling wth a fluffy whipped topping.

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 372.6
Total Carbs 39.5 g
Dietary Fiber 0.0 g
Sugars 22.3 g
Total Fat 4.5 g
Saturated Fat 1.9 g
Unsaturated Fat 0.2 g
Potassium 109.8 mg
Protein 13.5 g
Sodium 130.1 mg
Dietary Exchanges
1/2 Fat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350 degrees F. Beat egg yolks together with salt. As they start to thicken, add the sugar substitute, cheeses, and sour cream. Beat until light and fluffy. Add 1/2 teaspoon lemon juice, vanilla, and pudding.
  2. Beat the egg whites. Fold half of the beaten egg whites into the cheese mixture, and then tranfer this back into the beaten egg whites. Fold gently until incorporated.
  3. Mix the soy milk with the coffee. If desired, add 1 teaspoon cocoa powder to the coffee mixture. With a wooden spoon or spatula, mix the coffee and the cheese mixture.
  4. Pour the batter into an 8-inch greased pie pan. Place this pan into a larger pan filled with 1 inch of water. Bake for 40-50 minutes. (The center should be neat and firm when lightly shaken). Remove from the water and bake for an additional 10 minutes.
  5. Whisk together the topping ingredients. Spoon over hot pie, spreading to the edges with a metal spatula (or the back of a spoon) dipped in water. Bake at 375 degrees F for 5 minutes. Turn off the heat and leave in the oven for an additional 30 minutes.
  6. Remove and cool. Store covered and refrigerated.

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