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Cafe au Lait Cheesecake




Source of Recipe


Ladies' Home Journal


List of Ingredients




• 3 tablespoons Grape Nuts cereal
• 1 tablespoon chopped walnuts
• 1 tablespoon sugar
• 1 container (16 oz.) fat-free cottage cheese
• 12 ounces reduced-fat cream cheese (Neufchatel), at room temperature
• 1-1/4 cups sugar
• 1-1/3 cups light sour cream
• 2 large eggs
• 2 large egg whites
• 1/3 cup all-purpose flour
• 2 tablespoons instant espresso coffee powder
• 3 tablespoons coffee liqueur
• 4 teaspoons unsweetened cocoa
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• Chocolate-covered coffee beans or instant coffee powder, for garnish
• Vegetable cooking spray


Recipe



1. Heat oven to 300 degree F. Line bottom of 9-inch springform pan with sheet of parchment paper; coat paper with vegetable cooking spray.
2. Make Crust: Combine cereal, walnuts, and the 1 tablespoon sugar in food processor; pulse to coarse crumbs. Sprinkle over bottom of prepared pan.
3. Spoon cottage cheese into fine-mesh sieve set over bowl. Cover with plastic wrap and press to remove excess liquid. Transfer to food processor and process until smooth, 2 minutes. Add cream cheese, the 1-1/4 cups sugar, the sour cream, eggs, egg whites, and flour. Process until blended, about 15 seconds.
4. Dissolve instant espresso powder in liqueur in cup. Add to food processor with cocoa, salt, and cinnamon. Process until blended, 15 seconds. Pour batter into prepared pan.
5. Bake 1-1/4 hours or until just set in center. Turn off oven. Leave cheesecake in oven 30 minutes. Transfer to wire rack. Run thin knife or spatula around edges of pan. Cool completely. Cover and refrigerate 4 hours or overnight. Remove side of pan and garnish with coffee beans or powder, if desired. Makes 16 servings.