Cheesecake ( cafe au lait blender )
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Zwieback | |
| ½ | teaspoon | Ground cinnamon |
| 2 | Envelopes | |
| ¼ | cup | Cold water |
| ½ | cup | Boiling water |
| ¾ | cup | Brown sugar |
| ½ | teaspoon | Salt |
| 3 | cups | Cream style cottage cheese |
| 4 | teaspoons | Instant coffee powder |
| 1 | teaspoon | Vanilla |
| 2 | Envelopes | |
| Unflavored gelatin | ||
| Low calorie whipped topping | ||
| Mix | ||
Directions
-
Break zwieback into blender container, add cinnamon. Blend into crumbs. Remove and set aside.
In 1 cup measure soften the gelatin in cold water. Add to blender container along with the boiling water. Let stand until gelatin appears to be dissolved, about 1-2 minutes. Add brown sugar and salt. Blend until dissolved. Add cottage cheese, coffee In large mixer bowl prepare together the 2 envelopes of low calorie whipped topping mix according to directions. Fold in cheese mixture.
Pour into 8 inch springform pan. Sprinkle zwieback crumbs over the top of cheesecake. Chill for 2½ to 3 hours.
From: Kaz Langridge Date: 24 Feb 96