Java Cheesecake
Yield
1 cakePrep
30 minCook
30 minReady
6 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
zwieback crumbs
|
* |
| 2 | tablespoons |
butter
or margarine, melted |
|
| 1 | tablespoon |
honey
|
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 2 | each |
egg yolks
beaten |
*
|
| ½ | cup |
milk, skim
|
|
| ⅓ | cup |
ricotta cheese
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
instant coffee
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | envelope |
whipped topping mix
|
* |
| ½ | cup |
milk, skim
|
|
| 4 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
zwieback crumbs
|
* |
| 3E+1 | ml |
butter
or margarine, melted |
|
| 15 | ml |
honey
|
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 2 | each |
egg yolks
beaten |
*
|
| 118 | ml |
milk, skim
|
|
| 79 | ml |
ricotta cheese
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
instant coffee
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | envelope |
whipped topping mix
|
* |
| 118 | ml |
milk, skim
|
|
| 4 | each |
egg whites
|
*
|
Directions
Combine crushed zwieback, butter and honey; reserve 2 tablespoons for topping.
Press remaining mixture onto bottom of buttered 7 or 8 inch springform pan.
Chill.
Soften gelatin in ¼ cup water.
In saucepan combine egg yolks, ½ cup milk, ricotta, sugar, coffee crystals, vanilla and ⅓ cup water.
Stir in gelatin mixture. Cook and stir over medium -low heat 20 minutes or until mixture coats a metal spoon; do not boil.
Remove from heat; chill until partially set, stirring occasionally.
Prepare topping according to package directions, using remaining milk.
Fold i n gelatin mixture.
Beat egg whites to stiff peaks. Fold in gelatin mixture.
Turn into prepared pan.
Cover; chill until firm. Remove sides of pan; sprinkle reserved crumbs atop.
