Cafe Au Lait Cheesecake Food

CAFE AU LAIT CHEESECAKE

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Microwave chocolate and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Add cream cheese and sugar; beat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in orange zest. Pour into greased 9-inch springform pan.
• Bake 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
• Mix cocoa and cinnamon; sprinkle over cheesecake. Garnish with chocolate-covered coffee beans, if desired. Store leftover cheesecake in refrigerator.

CAFE AU LAIT CHEESECAKE

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.

NEW ORLEANS STYLE CAFE AU LAIT

Steps:

• Bring the water almost to a boil, to a temperature of 204-208 degrees F.
• Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
• Pour more water over the grounds until the upper pot container is full.
• Allow to drain, then repeat until all the water is used.
• Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
• Pour coffee into warmed large mugs, then add the milk.
• Add sweetener if desired and serve.

NEW ORLEANS BEIGNETS

Steps:

• Sift together the flour, baking powder, sugar, and salt into a big bowl.
• In a smaller bowl, combine the milk, water, and egg; whisk until well blended.
• Add the wet ingredients to the dry ingredients; stir until the batter is well blended and smooth.
• In a deep-fat fryer or deep, heavy skillet, heat about 2 inches of oil over med-high heat until it reaches 325° on a deep fat thermometer.
• Drop the batter by heaping teaspoons into the fat about 10 at a time (never overcrowding the vessel), fry until golden brown, 6-7 minutes, and drain on paper towels.
• Place the powdered sugar in a fine sieve and sprinkle generously over the beignets.