* Exported from BigOven *

Cafe Au Lait Blender Cheesecake

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Biscotti Cheesecakes
Cakes *Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
6 zwieback
1/2 teaspoon ground cinnamon
2 envelopes unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
3/4 cup brown sugar
1/2 teaspoon salt
3 cups cream style cottage cheese
4 teaspoons instant coffee powder
1 teaspoon vanilla
2 envelopes low calorie whipped topping mix

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.













Suggested Wine: Late Harvest Semillon






** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **