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Cafe au Lait Cheesecake

Cafe au Lait Cheesecake

Prepare to embark on a decadent journey that will tantalize your taste buds and awaken your senses! This Cafe au Lait Cheesecake isn't just another dessert - it's a luxurious experience that combines the rich, smooth essence of coffee with the creamy, velvety texture of a classic cheesecake. Imagine a dessert so irresistible that it transforms an ordinary moment into an extraordinary culinary adventure, blending the bold flavors of freshly brewed coffee with the indulgent creaminess of cream cheese.

Prep Time: 25 mins
Cook Time: 60 mins
Total Time: 1 hrs 25 mins
Cuisine: American
Serves: 10 servings

Ingredients

  1. 1 1/2 cups graham cracker crumbs
  2. 1/2 cup sugar
  3. 1/2 cup butter, melted
  4. 3 (8 oz) packages cream cheese
  5. 1 cup sugar
  6. 3 large eggs
  7. 1 cup brewed coffee
  8. 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
  2. In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
  3. Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even, compact crust. Use the back of a spoon or flat-bottomed measuring cup to ensure a smooth surface.
  4. In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth and creamy, using an electric mixer on medium speed. Scrape down the sides of the bowl periodically to ensure even mixing.
  5. Add eggs one at a time, mixing well after each addition. Beat until the mixture is completely smooth and no lumps remain.
  6. Slowly pour in the brewed coffee and vanilla extract, mixing on low speed until fully incorporated. The batter should have a light coffee-colored appearance.
  7. Carefully pour the cheesecake batter over the prepared graham cracker crust, ensuring an even distribution.
  8. Place the springform pan in the preheated oven and bake for 60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
  9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking. This gradual cooling helps create a smooth texture.
  10. Remove the cheesecake from the oven and let it cool completely at room temperature for about 2 hours.
  11. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop full flavor.
  12. Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan sides and slice into 10 servings.

Tips

  1. Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
  2. Use a water bath (place the springform pan in a larger pan with hot water) for even baking and to prevent surface cracking.
  3. Don't overmix the batter - mix just until ingredients are combined to keep the cheesecake light and creamy.
  4. Allow the cheesecake to cool slowly to prevent surface cracks and maintain a silky texture.
  5. For clean, precise slices, use a knife dipped in hot water and wiped dry between each cut.
  6. For an extra touch, garnish with whipped cream, chocolate shavings, or a light dusting of espresso powder before serving.

Nutrition Facts

Calories: 450kcal

Carbohydrates: 35g

Protein: 8g

Fat: 32g

Saturated Fat: 18g

Cholesterol: 120mg

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