Cafe Au Lait Blender Cheesecake

Recipe Ingredients

6		Zwieback
1/2 teaspoon	2.5ml	Ground cinnamon
2		Unflavored gelatin
1/4 cup	59ml	Cold water
1/2 cup	118ml	Boiling water
3/4 cup	120g / 4.2oz	Brown sugar
1/2 teaspoon	2.5ml	Salt
3 cups	711ml	Cream style cottage cheese
4 teaspoons	20ml	Instant coffee powder
1 teaspoon	5ml	Vanilla
2		Low calorie whipped topping mix

Recipe Instructions

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 powder and vanilla. Blend until smooth.

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 2 1/2 to 3 hours. Remove sides of pan. Cut into wedges.

Source:
The New Basics

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.