How To make Chocolate Cafe Au Lait Cake

Café au Lait Cheesecake | Valentin'es Day Desserts

Valentine’s wouldn’t be complete without a decadent chocolatey dessert. We’re pulling out all the stops with this double layer cheesecake. While it may seem overwhelming, none of the steps requires much skill to complete. A bit of patience and steady hand will produce beautiful and delicious results. Don’t skimp on the crust. It’s easier than you think. Just be sure to press it firmly to the sides and bottom.

Café au Lait Cheesecake
9 ozs., 255g, chocolate wafers (not cream filled cookies) such as Nabisco Famous Chocolate Wafers
½ cup, 113g, butter, melted
2 ozs., 57g, bittersweet chocolate 60% cacao
2 tablespoons, 30ml, water
1 tablespoon, 6g, instant espresso
2 tablespoons, 30ml, coffee liqueur, or water
24 ozs., 680g, cream cheese, softened
1 cup, 230g, white sugar
2 tablespoons, 22g, flour
1 teaspoon, 5ml, vanilla extract
4 large eggs, 200-220g

Preheat oven to 350°F, 180°C, gas mark 4. Spray the sides of an 8-inch springform pan and line with parchment paper. Crush the chocolate wafers until they are fine crumbs. Add in the butter and combine. Pour crumbs in the springform pan and press them evenly on the bottom and up the sides. Chill crust. Heat the chocolate chips, 2 tablespoons water and instant espresso until the chocolate melts. I heated it for 30 seconds on high in my 700 watt microwave. Stir until it’s smooth. Add in the liqueur or water and set aside to cool.

In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and beat until smooth. Add the eggs and vanilla and beat on low until just combined. Add the flour and mix until just combined. Pour out 2 cups of the mixture and refrigerate. Add the melted chocolate mixture to the remaining cheese mixture and mix until just combined. Pour the mixture in to the crust. Place the pan on a baking sheet and into the oven for 30-35 minutes or until the edges begin to set.

Take the reserved 2 cups of cheese mixture out of the refrigerator 10 minutes before you need to use it. Carefully pull out the rack. Pour the reserved mixture around the edges of the cheesecake and smooth to the middle. Continue to bake for 30-50 minutes or until the center is almost set. Do not overbake. Cool for 30 minutes. Remove the sides of the springform pan and cool for 4-24 hours. Remove cheesecake from bottom of the pan to serve.

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Indulge in Nama Chocolate Au Lait

Chocolate Cheesecake

This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.

Recipe:

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Recipe: Chef Kevin Belton's Beignets and Cafe au Lait

We all love beignets, so I'm going to show you how to make them fresh at home. And of course, you'll need some Cafe au Lait to go with them!

Get the recipe here: