Cafe au lait Cheesecake
A unique espresso-flavored cheesecake from bottom to top.
Vegetable cooking spray
3 tablespoons bran flakes
1 tablespoon walnuts
1 tablespoon granulated sugar
2 1/2 tablespoons instant espresso powder
2 1/2 tablespoons coffee liqueur
1 (16-ounce) container cottage cheese
1 1/2 cups sour cream
2 1/2 (8-ounce) packages cream cheese
1 1/4 cups granulated sugar
6 tablespoons all-purpose flour
2 large eggs
2 large egg whites
1 1/2 tablespoons unsweetened baking cocoa
1/3 teaspoon salt
1/8 teaspoon ground cinnamon
- In a food processor, combine bran flakes, walnuts, and 1 tablespoon sugar; process until fine. Sprinkle on the bottom of a 9-inch springform pan and tilt to evenly coat the bottom and sides; set aside.
- In a small bowl, dissolve instant espresso powder in coffee liqueur. Drain cottage cheese in a colander; pressing out as much liquid as possible. Place in a food processor and blend until smooth, about 2 minutes. Add sour cream, cream cheese, 1 1/4 cups sugar, flour, eggs, egg whites, unsweetened baking cocoa, salt, cinnamon, and the coffee liqueur mixture; process until smooth and well blended.
- Pour into the prepared pan and bake at 325°F (160°C) about 1 hour, or until firm around the edges with a soft center. Turn off the oven and leave the cheesecake inside for 30 minutes. Remove from the oven and cool on a wire rack. Remove the sides and refrigerate for 4 hours.
Makes 12 servings.