Best Cafe Au Lait Cheesecake Recipes

Cafe Au Lait Cheesecake image

Provided by ratherbeswimmin

Categories Cheesecake

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 19

1 1/2 cups chocolate sandwich cookie crumbs
1/4 cup packed light brown sugar
1 teaspoon instant espresso powder
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter, melted
2 tablespoons milk
1 1/2 teaspoons instant espresso powder
2 tablespoons unsalted butter
2 (8 ounce) packages neufchatel cheese
1 (8 ounce) package cream cheese, softened
2/3 cup sugar
4 eggs
1/4 cup milk
1/3 cup hazelnuts, chopped and toasted
2 teaspoons coffee-flavored liqueur
1/2 cup sugar
1/4 cup water
1/4 cup coffee-flavored liqueur
1/3 cup hazelnuts, chopped and toasted

Steps:

Preheat oven to 350°; Grease a 9-inch springform pan; set aside.
Crust-In a food processor, pulse crumbs, sugar, espresso powder, and cinnamon until fine.
Pour butter through feed tube and pulse until combined; press into prepared pan and freeze.
Filling-in a saucepan, heat 2 t milk, espresso powder, and butter until butter melts; set aside.
In a large bowl, beat Neufchatel cheese, cream cheese, and sugar on med-high speed for 3 minutes.
Add eggs, one at a time, beating after each addition.
Decrease speed to low, add milk, hazelnuts, liqueur, and espresso mixture.
Pour over frozen crust.
Bake for 45-55 minutes or until the top is light brown; cool for 2 hours; cover and refrigerate for 6 hours before decorating.
Syrup- In a saucepan, bring sugar and water to a boil, about 5-8 minutes or until sugar is dissolved (make sure you heat sugar and water to a full boil and cook until sugar is dissolved or the sugar may crystallize).
Remove from heat and add liqueur; cool.
Syrup will keep in a covered container in a refrigerator for up to 2 weeks.
To serve-slide a slice on a plate; pour 2 T syrup on top and sprinkle with hazelnuts.

Nutrition Facts : Calories 412.7, Fat 28.6, SaturatedFat 14, Cholesterol 130.6, Sodium 217.9, Carbohydrate 30.1, Fiber 0.8, Sugar 28.2, Protein 8.2

Cafe Au Lait' Cheesecake image

Provided by Sherrybeth

Categories Cheesecake

Time 6m

Yield 10-12 serving(s)

Number Of Ingredients 14

2 cups butter cookies, crushed
1/4 cup sugar
6 tablespoons butter, softened
3 tablespoons unflavored gelatin
1/2 cup cold water
3 eggs, separated
1/2 cup sugar
1/2 cup whipping cream
3 (8 ounce) packages cream cheese, softened
1 teaspoon pure vanilla extract
1 cup heavy cream
2 teaspoons coffee liqueur
2 tablespoons instant coffee, dissolved in
3 tablespoons hot water

Steps:

CRUST:.
In a medium-sized bowl, combine the butter cookie crumbs, sugar and butter.
Blend well with pastry blender.
Press the mixture into the bottom and sides of a well-buttered 10-inch springform pan. Chill in the freezer or fridge for about 30 minutes.
Soften the gelatin in the 1/2 cup cold water.
In a small saucepan, combine the egg yolks and sugar and gradually stir in the whipping cream.
Cook the mixture over medium heat, stirring until thickened enough to coat a metal spoon.
Remove from the heat and stir in the softened gelatin.
In a small bowl, beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy.
Add the gelatin mixture to the cheese mixture and beat until smooth.
Chill in the refrigerator for 30 minutes or until the mixture is set.
In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture.
In a small saucepan, heat the instant coffee dissolved in water, and the coffee liqueur, stirring until smooth.
Add the coffee mixture to the cheese mixture and beat until very smooth and creamy.
Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm.
Carefully remove the sides of the springform pan, transfer cake to a serving dish, and serve.