Java Cheesecake



INGREDIENTS:

1 cup finely crushed zwieback

2 tablespoons   butter or margarine - melted

1 tablespoon  honey

1 envelope unflavored gelatin

2 beaten egg yolks

1/2 cup skim milk

1/3  cup  ricotta cheese

2 tablespoons  sugar

2 teaspoons instant coffee crystals

1 teaspoon vanilla

1 envelope (1 1/2 oz.) dessert topping mix

1/2  cup skim milk

4 egg whites

DIRECTIONS:

1. 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 1/4 cup water.

2. In saucepan combine egg yolks, 1/2 cup milk, ricotta,
sugar, coffee crystals, vanilla and 1/3 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.

3. Prepare topping according to package directions, using
remaining milk. Fold in 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.

Serves 10



Java Cheesecake