Cafe au Lait Cheesecake

Name: Cafe au Lait Cheesecake
Yield: 10 servings
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)

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

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.