CAFE AU LAIT CHEESECAKE
Enjoy this Café Au Lait Cheesecake in the morning? Why not? Chocolate and instant espresso gives this Café Au Lait Cheesecake a caffeinated kick.
Provided by My Food and Family
Categories Recipes
Time 5h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Microwave chocolate and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Add cream cheese and sugar; beat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in orange zest. Pour into greased 9-inch springform pan.
- Bake 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Mix cocoa and cinnamon; sprinkle over cheesecake. Garnish with chocolate-covered coffee beans, if desired. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 5220, Fat 390 g, SaturatedFat 231 g, TransFat 15 g, Cholesterol 1760 mg, Sodium 3940 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 95 g
CAFE AU LAIT' CHEESECAKE
From a restaurant in New Orleans. I don't particularly like the taste of coffee, but this cheesecake is extraordinary. It is rather involved, but the final outcome is well worth it. This is NOT a baked cheesecake and cook time equals chilling time.
Provided by Sherrybeth
Categories Cheesecake
Time 6m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- CRUST:.
- In a medium-sized bowl, combine the butter cookie crumbs, sugar and butter.
- Blend well with pastry blender.
- Press the mixture into the bottom and sides of a well-buttered 10-inch springform pan. Chill in the freezer or fridge for about 30 minutes.
- Soften the gelatin in the 1/2 cup cold water.
- In a small saucepan, combine the egg yolks and sugar and gradually stir in the whipping cream.
- Cook the mixture over medium heat, stirring until thickened enough to coat a metal spoon.
- Remove from the heat and stir in the softened gelatin.
- In a small bowl, beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy.
- Add the gelatin mixture to the cheese mixture and beat until smooth.
- Chill in the refrigerator for 30 minutes or until the mixture is set.
- In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture.
- In a small saucepan, heat the instant coffee dissolved in water, and the coffee liqueur, stirring until smooth.
- Add the coffee mixture to the cheese mixture and beat until very smooth and creamy.
- Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm.
- Carefully remove the sides of the springform pan, transfer cake to a serving dish, and serve.
Nutrition Facts : Calories 516.2, Fat 45.4, SaturatedFat 28, Cholesterol 205.5, Sodium 290, Carbohydrate 18.8, Sugar 15.7, Protein 9.8
CAFE AU LAIT CHEESECAKE
Make and share this Cafe Au Lait Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°; Grease a 9-inch springform pan; set aside.
- Crust-In a food processor, pulse crumbs, sugar, espresso powder, and cinnamon until fine.
- Pour butter through feed tube and pulse until combined; press into prepared pan and freeze.
- Filling-in a saucepan, heat 2 t milk, espresso powder, and butter until butter melts; set aside.
- In a large bowl, beat Neufchatel cheese, cream cheese, and sugar on med-high speed for 3 minutes.
- Add eggs, one at a time, beating after each addition.
- Decrease speed to low, add milk, hazelnuts, liqueur, and espresso mixture.
- Pour over frozen crust.
- Bake for 45-55 minutes or until the top is light brown; cool for 2 hours; cover and refrigerate for 6 hours before decorating.
- Syrup- In a saucepan, bring sugar and water to a boil, about 5-8 minutes or until sugar is dissolved (make sure you heat sugar and water to a full boil and cook until sugar is dissolved or the sugar may crystallize).
- Remove from heat and add liqueur; cool.
- Syrup will keep in a covered container in a refrigerator for up to 2 weeks.
- To serve-slide a slice on a plate; pour 2 T syrup on top and sprinkle with hazelnuts.
Nutrition Facts : Calories 412.7, Fat 28.6, SaturatedFat 14, Cholesterol 130.6, Sodium 217.9, Carbohydrate 30.1, Fiber 0.8, Sugar 28.2, Protein 8.2
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