Cafe Au Lait Cheesecake
Coffee-flavored cheesecake topped
with a creamy cheesecake layer will remind
you of its namesake beverage-coffee lightened with cream.
Crust:
1-3/4 c finely crushed chocolate wafers (30 cookies)
1/3 c butter, melted
Filling:
2 ounces semisweet chocolate, chopped
2 tbsp water
1 tablespoon instant espresso coffee powder or regular coffee
crystals
2 tbsp coffee liqueur or water
3 8-ounce packages cream cheese, softened
1 c sugar
2 tbsp all-purpose flour
1 tsp vanilla
4 slightly beaten eggs
Crust:
In a mixing bowl combine crushed wafers and melted butter. Press
mixture evenly onto the bottom and 2 inches up the sides of an
ungreased 8-inch springform pan. Place the pan on a baking sheet.
Chill till needed.
Filling:
In a small saucepan combine the chocolate, water, and instant
espresso. Cook
and stir over low heat till chocolate starts to melt. Remove from
heat. Stir
till smooth. Stir in liqueur or water; cool. In a large mixer
bowl beat cream cheese, sugar, flour, and vanilla with an electric
mixer on medium speed till smooth. Add eggs all at once, beating
on low speed just till mixed. Do not overbeat. Reserve 2 cs of
the cream cheese mixture; cover and chill. Stir cooled chocolate
mixture into the remaining cream cheese mixture, stirring just
till combined. Pour chocolate mixture into crust. Bake at 350º
F for 30 minutes or till sides are set (center will be soft set).
Remove reserved mixture from refrigerator 10 minutes before needed.
Gently pull out oven rack just enough to reach the inside of the
pan. Carefully pour reserved mixture in a ring over the outside
edge of the chocolate mixture (where chocolate mixture is set).
Gently spread evenly over entire surface. Bake cheesecake for
20 to 25 minutes more or till center appears nearly set when gently
shaken. Cool for 10 minutes on a wire rack. Loosen sides of the
cheesecake from the pan. Cool for 30 minutes. Remove sides of
pan. Cool completely. Chill cheesecake for 4 to 24 hours before
serving. Makes 12 servings.