Cafe Au Lait Cheesecake

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Ready In:
1hr 30mins
Ingredients:
16
Serves:
16
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ingredients

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directions

  • Preheat oven to 300°F.
  • Lightly coat a 9-inch springform pan with cooking spray.
  • In food processor, combine cereal, walnuts and 1 tablespoon sugar; process to make fine crumbs.
  • Place crumb mixture in prepared pan; tilt and rotate pan to coat bottom and sides with crumbs.
  • Tap pan on counter to evenly distribute crumbs.
  • Set aside.
  • In small bowl, dissolve instant coffee powder in coffee liqueur or water; set aside.
  • Place cottage cheese in a double layer of cheesecloth and gather the corners at the top; squeeze out as much liquid as possible.
  • Place pressed cottage cheese in food processor and process about 2 minutes, until very smooth.
  • Add sour cream, cream cheese, the remaining 1 1/4 cups sugar, flour eggs, egg whites, cocoa, salt, cinnamon and the coffee liqueur mixture; process until smooth.
  • Transfer batter to prepared pan and bake about 1 hour, until firm around the edge but still wobbly in the center.
  • Turn off oven.
  • Leave cheesecake in oven with door closed for 30 minutes.
  • Remove from oven and let cool completely on a wire rack.
  • Remove outer ring of pan.
  • Cover cheesecake with plastic wrap lightly sprayed with cooking spray.
  • Refrigerate for at least 4 hours, or up to 2 days.

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