"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cafe Au Lait Cheescake Recipe

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This recipe for Cafe Au Lait Cheescake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Marie Smith
Added: Friday, November 3, 2006


1 3/4 c. crushed chocolate cookie wafers
1/3 c. butter melted
2 oz. semisweet chocolate chopped
2 T. water
1 T. instant espresso powder or coffee crystals
2 T. Tia Maria or Kahlua
3 8 oz. pkg. cream cheese, softened
1 c. sugar
2 T. flour
1 tsp. vanilla
4 beaten eggs

In a mixing bowl combine crushed wafers and melted butter. Press mix onto the bottom and up a little of the sides of a spring form pan. Place the pan on a baking sheet. Chill . In a small saucpan, combine the chocolate, water and instant espresso. Cook and stir over low heat till chocolate starts to melt. Remove from heat. Stir till smooth. Stir in liquor and cool.
In a large mixer bowl beat cream cheese, sugar, flour, and vanilla with a mixer on medium speed until smooth. Add eggs all at once, beating on low until mixed.
Reserve 2 c. of the cream cheese mix, cover and chill. Stir cooled chocolate coffee mix into the remaining cream cheese mix stirring until combined. Pour chocolate mix into crust.
Bake 350, for 30 min or until set. Remove reserved mix from fridge 10 min before needed. Gently pull out oven rack and carefully pour reserved mix on top and gently spread surface.
Bake for 25 min more or till set. Cool for 10 min. Loosen sides from the pan. Cool for 30 min. Remove the sides of the pan and cool completely.
Chill cake for at least 4 hours before serving.




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