Ingredients
- 6 zwieback
- 2 gelatin (unflavored)
- 2 low calorie whipped topping
- 3 c cream-style cottage cheese
- 3/4 c brown sugar
- 1/2 c boiling water
- 1/4 c water (cold)
- 4 ts instant coffee powder
- 1 ts vanilla
- 1/2 ts cinnamon (ground)
- 1/2 ts salt
-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. 12 servings. 177 calories per serving. ----