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Cafe Au Lait Cheesecake

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Ingredients
  Zwieback 6
  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)
  Salt 1⁄4 Teaspoon
  Cream style cottage cheese 3 Cup (48 tbs)
  Egg yolks 2
  Instant coffee powder 4 Teaspoon
  Vanilla 1 Teaspoon
  Egg whites 2
  Cream of tartar 1⁄4 Teaspoon
  Evaporated skim milk 1 3⁄4 Cup (28 tbs), chilled icy cold
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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