Cafe Au Lait Cheesecake Recipes

CAFE AU LAIT CHEESECAKE

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.

CAFE AU LAIT' CHEESECAKE

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.