Cafe Au Lait Cheesecake
|Ground cinnamon||1⁄2 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||2 (Envelopes)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Cream style cottage cheese||3 Cup (48 tbs)|
|Instant coffee powder||4 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Evaporated skim milk||1 3⁄4 Cup (28 tbs), chilled icy cold|
Break zwieback into blender container; add cinnamon.
Blend to crumbs.
Remove and set aside.
Put cold water and gelatin in blender container; let stand a few minutes to soften.
Add boiling water, brown sugar, and salt to container; blend till dissolved.
Add cottage cheese, egg yolks, coffee powder, and vanilla to blender; blend smooth.
Pour into bowl.
Beat egg whites with cream of tartar till stiff peaks form.
Whip evaporated milk till soft peaks form.
Fold whipped evaporated milk into gelatin mixture; fold in egg whites.
Pour into 8- or 9-inch springform pan.
Sprinkle crumbs over cake.
Chill; remove sides of pan.