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Coffee Cheesecake




Source of Recipe


Unknown


List of Ingredients





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


1. 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. Cool
completely.
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.
Make-Ahead Tip: Chill cheesecake, covered, for 4 to 24 hours ahead. Or, to
freeze, place cooled cheesecake, uncovered, in the freezer for 1 hour or
until firm. Remove bottom of pan. Transfer cheesecake to a large freezer bag
or container. Seal, label, and freeze for up to 1 month. To serve, transfer
cheesecake to a platter and loosely cover. Thaw for 24 hours in the
refrigerator.

Recipe