Preparation:
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. |
