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.
M akes
12
servings
1
%
cups chocolate cookie
crumbs
V
3
cup butter, melted
2
oz. semisweet chocolate,
chopped
2
Tbsp. water
1
Tbsp. instant espresso
coffee powder or instant
coffee crystals
2
Tbsp. coffee liqueur or
water
3
8
-oz. pkg. cream cheese,
softened
1
cup sugar
2
Tbsp. all-purpose flour
1
tsp. vanilla
4 eggs
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.
3
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.
5
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
3
total fat (17
3
sat. fat), 146 m
3
chol., 333 ms
sodium, 35
3
carb., 2
3
fiber,
8
3
pro.
great cheesecakes
39
