Cafe Au Lait Cheesecake Recipe
Ingredients
| 6 zwieback | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| 2 envelopes unflavored gelatin | ||
| Boiling water | 1/2 Cup (16 tbs) | |
| Brown sugar | 3/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 3 cups cream-style cottage cheese | ||
| Egg yolks | 2 | |
| 4 teaspoons instant coffee powder | ||
| Vanilla | 1 Teaspoon | |
| Egg whites | 2 | |
| 1/4, teaspoon cream of tartar | ||
| Evaporated milk | 1 143 1/2 Ounce, chilled | |
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.
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.
Chef
