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Cafe Au Lait Blender Cheesecake

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 Zwieback

  2. 1/2 teaspoon 2 1/2ml Ground cinnamon

  3. 2 Unflavored gelatin

  4. 1/4 cup 59ml Cold water

  5. 1/2 cup 118ml Boiling water

  6. 3/4 cup 120g / 4 1/5oz Brown sugar

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 3 cups 711ml Cream style cottage cheese

  9. 4 teaspoons 20ml Instant coffee powder

  10. 1 teaspoon 5ml Vanilla

  11. 2 Low calorie whipped topping mix

Instructions Jump to Ingredients ↑

  1. Break zwieback into blender container, add cinnamon. Blend into crumbs. Remove and set aside. In 1 cup measure soften the gelatin in cold water.

  2. 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.

  3. Blend until dissolved. Add cottage cheese, coffee powder and vanilla. Blend until smooth.

  4. In large mixer bowl prepare together the 2 envelopes of low calorie whipped topping mix according to directions.

  5. Fold in cheese mixture. Pour into 8 inch Springform pan. Sprinkle zwieback crumbs over the top of cheesecake.

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

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