Cafe au Lait Cheesecake

This recipe is taken from the 1990 Milk Calendar. This is the Cafe au Lait Cheesecake recipe.

  • Prep: 15 min
  • Cooking: 50 min - 55 min
  • Refrigeration: 1 h
Yields 10 servings
cafe au lait cheesecake

Ingredients

  • 2 cups (500 mL) vanilla wafer crumbs
  • 3 tbsp (45 mL) butter melted
  • 2 pkgs (8 oz/250 g) Canadian Cream cheese softened
  • 1 1/4 cups (310 mL) sugar
  • 1 oz (30 g) semi-sweet chocolate melted
  • 2 tbsp (30 mL) all-purpose flour
  • 2 tsp (10 mL) vanilla extract
  • 4 eggs
  • 1 tbsp (15 mL) instant coffee granules
  • 1 1/4 cups (310 mL) Milk
  • 1/3 cup (80 mL) coffee-flavoured liqueur or 2 tbsp (30 mL) sugar dissolved in 1/3 cup (80 mL) strong cold coffee
  • Whipped 35 % cream (optional)
  • Chocolate sauce (optional)

Preparation

Combine wafer crumbs and butter. Press over bottom and 2 inches (5 cm) up the side of 9-inch (23 cm) springform pan; set aside.

In large mixer bowl beat Canadian Cream cheese until smooth. Gradually beat in sugar, melted chocolate, flour and vanilla extract. Add eggs, one at a time, beating well after each addition.

Dissolve instant coffee in milk; stir milk mixture and liqueur into Cream cheese mixture. Pour into prepared crust; set on jelly roll pan. Bake in preheated 375 °F (190 °C) oven 50 to 55 min or until set. Cool; chill. To serve, top with whipped cream and chocolate sauce, if desired.

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Nutrition

Nutritional Information

per serving
Energy: 449 Calories
Protein: 8 g
Carbohydrate: 44 g
Fat: 27 g
Fibre: 0.5 g
Sodium: 260 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 9 % / 96 mg
Vitamin A: 27 %
Vitamin B12: 25 %
Selenium: 21 %
Riboflavin: 19 %