Cafe Au Lait Cheesecake

Title:
Cafe Au Lait Cheesecake

Yield:
12 Servings

Categories:
Cheesecake,
Springform,
Cheesecake-




Ingredients:





 1 3/4 c  Finely crushed chocolate


          -wafers; about 30


   1/3 c  Margarine or butter; melted


     2 oz Semisweet chocolate; chopped


     2 tb Water


     1 tb Instant espresso coffee


          -powder OR; reg. coffee


          -crystals


     2 tb Coffee liqueur; or water


    24 oz Cream cheese; softened


     1 c  Sugar


     2 tb All-purpose flour


     1 ts Vanilla


     4    Eggs; slightly beaten






 Crust: in mixing bowl, combine crushed waters and melted margarine or


 butter. Press mixture evenly onto the bottom and 2 " up sides of an


 ungreased 8' springform pan. Place the pan on a baking sheet. Chill until


 needed.


 


 In a small saucepan combine the chocolate, water and instant espresso. Cook


 and stir over Low heat until chocolate starts to melts. Remove from heat.


 Stir until smooth. Stir in liqueur or water and cool. In a lg. mixer bowl,


 beat cream cheese, sugar, flour and vanill with electric mixer on Med.


 speed until smoth. Add eggs all at once, beating on Low speed just until


 mixed. DO NOT OVERBEAT. Reserve 2 cups of the cream cheese mixture. Cover


 and chill. Stir cooled chocolate-coffee mixture into the remaining cream


 cheese mixture, stirring just until combined. Pour chocolate mixture into


 crust. Bake in a 350 F. oven for 30 minutes or until sides are set (center


 will be soft). Remove reserved mixture from refrigerator 10 minutes before


 needed. Gently pull out oven rack just far 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. Bake cheesecake for 20-25 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. Chill cheesecake for 4-24 hours before


 serving. Store any remaining cheesecake, covered in the refrigerator for up


 to 3 days. To Freeze: Place cooled cheesecake, uncovered in the freezer for


 1 hour until firm. Remove bottom pan. Transfer cheesecake to a large


 freezer bag or container. Seal, label and freeze up to 3 months. To serve,


 transfer cheesecake to a platter and loosely cover. Thaw for 24 hours in


 the refrigerator.


 


 Serving Ideas : Per serving: 441 cals., 30 g. fat, 136 mg. chol.


 


 NOTES : NOTES :Can decorate wtih chocolate designs. To do this, place


 melted chocolate, thinned with melted shortening, if needed, in a small


 clean plastic bag. Snip a small hole in the corner of bag. Pipe into thin


 stickfigure shapes on waxed paper. Chill until firm.


 Recipe by: Better Homes and Gardens magazine, Feb.'95


 


 Posted to MC-Recipe Digest by Fundwell@excel.net on Feb 14, 1998