Buds from the west coast Darren and Andrea made this cheesecake way back when, and ever since, it’s been my go-to cheesecake. It’s SO good! A couple of notes–it makes a lot of filling and it’s quite liquidy. I always seem to end up with big chunks of creamcheese floating around aimlessly in the milk and egg mixture, but no worries. The melted chocolate seems to wind up looking like little chipits floating around, but no worries. It works out in the end. And did I mention? It’s GOOD!
Cafe au lait Cheesecake
2 cups (500ml) graham wafers finely crushed (38-40 wafers)
1/3 cup (75 ml) butter, melted
2 packages (250gr each) cream cheese, softened
1 1/4 cups (300 ml) sugar
1 square Baker’s semi sweet chocolate, melted
2 tbsp (30ml) flour
2 tsp (10ml) vanilla
1 tbsp (15 ml) instant coffee granules (instant espresso powder)
1 1/4 cups (300ml) milk
1/3 cup (75ml) coffee flavoured liqueur
Combine wafer crumbs and butter. Press over bottom and 2 inches (5cm) up the side of a 9-inch (23 cm) springform pan; set aside. You can also bake this for 8 minutes at 375 if you like. Depends on whether you like a cooked crust or a more crumbly one.
In large mixer bowl beat cream cheese until smooth.
Gradually beat in sugar, melted chocolate, flour & vanilla.
Add eggs, one at a time, beating well after each addition.
Dissolve coffee granules in milk; stir milk mixture & liqueur into cream cheese mixture.
Pour into prepared crust; set springform pan on a jelly roll pan–just in case. It’s never overflowed on me, but once a bit escaped from the springform bottom because I put it in the ring upside down. ARGH!
Bake in preheated 375 F (190 C) oven 50-55 minutes or until set. Cool; chill.
To serve, top with whipped cream and chocolate sauce if desired (we never did this part).
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