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
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)
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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.
Tips
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 % |
