Cafe Au Lait Blender Cheesecake

Before cream-cheese cheesecakes took over, cottage-cheese versions were the norm, and this vintage no-bake recipe shows why they still have a loyal following. A blender does most of the work. Zwieback toast and cinnamon get crumbed first, then the jar gets refilled with softened gelatin, hot water, brown sugar, cottage cheese, instant coffee, and vanilla all whirred together into a smooth café au lait-colored batter.

Folding in whipped topping right at the end lightens the whole thing into mousse territory, so the finished cheesecake sets up tall and fluffy in the springform pan rather than dense and crackly. The zwieback crumbs sprinkle on top rather than packing into a crust, inverting the usual construction and giving each slice a soft base and a crunchy topping.

Chill at least 3 hours so the gelatin firms up. A wedge eats like coffee ice cream layered into cheesecake, with none of the oven time and most of the pleasure.

Chef Tips

• Dissolve gelatin in cold water first, then bloom in the boiling water. Skipping the cold-water step leaves gelatin clumps in the cheesecake.
• Use cream-style (small-curd) cottage cheese. Large curds blend less smoothly and leave a grainy texture.
• Taste the coffee level before chilling. Instant coffee varies in strength, so adjust up or down to match your preference.
• Line the bottom of the springform with parchment for cleaner release. Gelatin cheesecakes can stick to bare pans.
• Chill a full 3 hours minimum. Rushing means a cheesecake that slumps on the plate.

Variations

• Swap instant coffee for instant espresso powder for a bolder coffee kick.
• Replace zwieback with graham cracker crumbs or vanilla wafer crumbs if zwieback is hard to find.
• Add 2 tablespoons cocoa powder to the batter for a mocha version.