Although there are some champagne yeasts that can ferment at 56 degrees, 59 degrees is generally the lowest temperature for most that I've seen (that said, going below that doesn't necessarily mean the yeast will stop fermenting, but I've never heard of someone recommending a fermentation range in the mid 50s for cider). I've fermented ciders with white wine yeasts (but not champagne) and ale yeasts and their ranges are pretty similar with the best fermentation range generally in the low 60s (like 60-64F). I did ferment a cider at 68-70F once, though, that turned out great.
If you can take your temperature down to the low 60's, I'd do that and let it sit until its done. You don't have to stir it or do anything. When it stops bubbling, wait a few days and pull a sample for a gravity reading. Taste the sample, but don't worry about it too much, let the cider sit a few more days and then take another reading and if the two readings match then its most likely done. Expect a dry cider when using champagne yeast. If your gravity reading is above 1.000, its probably not done, you can boost the temp and see if it finishes. If it tastes ok, you can drink it right away, but I age my ciders 4-6 months before drinking, good luck.
I don't know if this is common, but my first cider's been bubbling for over 3 weeks now and it's still going. It's nothing but pure apple juice and Safale S04. So you may have some time to wait depending on your yeast and nutrients used. I keep checking my 6 fermenters (various different liquids) 3-4 times a day watching all the lovely little bubbles.