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Café au Lait Cheesecake

Source of Recipe


Better Homes and Gardens



List of Ingredients



• 1¾ cups finely crushed chocolate wafer cookies
  
• 1/3 cup butter, melted
  
• 2 ounces semisweet chocolate, chopped
  
• 2 Tbsp water
  
• 1 Tbsp instant espresso coffee powder or regular instant coffee crystals
  
• 2 Tbsp coffee liqueur or water
  
• 3 (8-ounce) packages cream cheese, softened
  
• 1 cup sugar
  
• 2 Tbsp all-purpose flour
  
• 1 tsp vanilla
  
• 4 eggs, lightly beaten
  
• Unsweetened cocoa powder (optional)
  






Instructions



1. For crust, in a bowl combine the crushed cookies and butter. Press cookie mixture onto the bottom and about 2 inches up the side of an 8-inch springform pan. Chill crust until needed.
   
   
2. In a small saucepan combine chocolate, the water, and the espresso powder. Cook and stir over low heat until chocolate starts to melt. Remove from heat, stirring until smooth. Stir in coffee liqueur; cool.
   
   
3. Preheat oven to 350° F. For filling, in a large bowl, beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until smooth. Stir in eggs. Reserve 2 cups of the filling; cover and chill.
   
   
4. Stir cooled chocolate mixture into remaining filling just until combined. Pour mixture into crust-lined pan; place pan in a shallow baking pan.
   
   
5. Bake about 30 minutes or until edge is set (center will be soft-set). Remove reserved filling from the refrigerator 10 minutes before needed. Carefully pour reserved filling in a ring around the outside edge of the chocolate mixture (where chocolate 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 in pan on a wire rack for 10 minutes. Using a small sharp knife, loosen crust from side of pan; cool for 30 minutes more. Remove side of pan; cool cheesecake completely on rack. Cover and chill for 4 hours before serving.
   If desired, dust with cocoa powder.
   
   Makes 12 servings.