café au lait cheesecake
This two-tiered coffee-flavor cheesecake impresses ail who taste it— even those who dor/t drink java.
Prep: 30 min.
Bake: 45 min.
cups chocolate cookie
cup butter, melted
oz. semisweet chocolate,
Tbsp. instant espresso
coffee powder or instant
Tbsp. coffee liqueur or
-oz. pkg. cream cheese,
Tbsp. all-purpose flour
1 Preheat oven to 350°F. In medium bowl,
combine cookie crumbs and melted butter. Press
onto bottom and 2 inches up side of 8-inch
springform pan. Chill until needed.
2 In small saucepan, combine chocolate, the
water, and espresso powder. Cook and stir over
low heat until chocolate starts to melt. Remove
from heat. Stir until smooth. Stir in liqueur; cool.
In large bowl, combine cream cheese, sugar,
flour, and vanilla. Beat with electric mixer until
smooth. Add eggs all at once; beat on low speed
just until combined. Set aside 2 cups of the
mixture; cover and chill. Stir chocolate mixture
into remaining cream cheese mixture just until
combined. Pour into crust-lined pan. Place pan in
shallow baking pan. Bake about 30 minutes or
until edge is set (cheesecake will not be clone).
4 About 10 minutes before needed, remove
reserved cream cheese mixture from refrigerator.
Pour mixture around edge of cheesecake (where
mixture is set). Gently spread over entire surface.
Bake for 15 to 20 minutes more or until center
appears nearly set when gently shaken. Cool on
wire rack for 10 minutes. Loosen crust from side;
cool for 30 minutes. Remove side of pan; cool
cheesecake. Cover and chill for 4 to 24 hours. If
desired, drizzle wit h additional melted chocolate.
PER SERVING: 424 cal., 29
total fat (17
sat. fat), 146 m
chol., 333 ms