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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Espresso-Flavored Cheese Pie

Source: Enlitened Kosher Cooking by Nechama Cohen

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

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 4.5 Fat, 0.0 Fruits, 0.0 Milk, 0.0 Other Carbs,

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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Servings

Ingredients

Directions

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.
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.
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.
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.
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.
Remove and cool. Store covered and refrigerated.