Cafe au Lait
Cafe au Lait
Flores, Anna
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Café au Lait Cheesecake




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Café au Lait Cheesecake
Better Homes and Gardens Holiday Cooking

Rare and Out of Print Books

1 3/4 cups finely crushed chocolate
wafers (about 30 cookies)
1/3 cup butter, melted
2 ounces semisweet chocolate, chopped
2 tablespoons water
1 tablespoon instant espresso powder
2 tablespoons coffee liqueur
24 ounces cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
3 eggs
Chocolate Leaves (optional)
Chocolate-covered coffee beans (optional)

Preheat oven to 350 degrees F.
For crust, combine crushed wafers and melted butter. Press onto the
bottom and 2 inches up the sides of an ungreased 8-inch springform
pan. Chill in the refrigerator.
In a small saucepan combine the semisweet chocolate, 2 tablespoons
water and the espresso powder. Cook and stir over low heat until the
chocolate starts to melt. Remove from heat. Stir until smooth. Stir in
liqueur; cool.
Beat cream cheese, sugar, flour and vanilla in a large mixing bowl
with an electric mixer on medium speed until smooth. Add eggs all
at once, beating on low speed until just mixed. Do not overbeat
mixture. Reserve 2 cups of the cream cheese mixture; cover and
set aside.
Stir the cooled chocolate mixture into the remaining cream cheese
mixture, stirring just until combined. Pour chocolate mixture into the
crust-lined pan. Place in a shallow baking pan in oven. Bake in the
preheated oven for 30 minutes or until edge is set (center will be
soft set).
Carefully pour reserved cream cheese mixture in a ring over the
outside edge of the chocolate mixture (where chocolate mixture
is set), allowing it to flow into center, spreading if necessary to
cover entire top. Bake cheesecake about 25 minutes more or until
center appears nearly set when gently shaken. Cool in springform
pan on wire rack for 10 minutes.
Loosen crust from sides of pan and cool for 30 minutes more.
Remove sides of pan and cool completely. Cover and chill at least
4 hours. [Flavors will intensify if the cheesecake is refrigerated
overnight.] Garnish with chocolate leaves and chocolate-covered
coffee beans if desired.

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