Cafe Au Lait Cheesecake
- 1-3/4 cups finely crushed chocolate wafers, (30 cookies)
- 1/3 cup butter, melted
- 2 ounces semisweet chocolate, chopped,
- 2 tablespoons water
- 1 tablespoon instant espresso coffee powder, or regular coffee crystals
- 2 tablespoons coffee liqueur, or water
- 3 8- ounce packages cream cheese, softened
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 4 slightly beaten eggs
Directions1. For the 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 until needed.
2. In a small saucepan combine the chocolate, water, and instant espresso.
Cook and stir over low heat until chocolate starts to melt.
Remove from heat.
Stir until smooth.
Stir in liqueur or water; cool.
3. In a large mixer bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until smooth.
Add eggs all at once, beating on low speed just until mixed.
Do not over beat.
4. Reserve 2 cups of the cream cheese mixture; cover and chill.
Stir cooled chocolate mixture into the remaining cream cheese mixture, stirring just until combined.
Pour chocolate mixture into crust.
5. Bake in 350 degree F oven for 30 minutes or until 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.
6. Bake cheesecake for 20 to 25 minutes more or until 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.
7. Chill cheesecake for 4 to 24 hours before serving.
Store any remaining cheesecake, covered, in the refrigerator for up to 3 days.
Makes 12 servings.