Recipe Archives->Desserts Cheesecake->Espresso Caramel

Cafe au Lait Cheesecake
                                                                                
1 1/3 cups graham cracker crumbs
3 tbsp sugar
1/3 cup melted butter

1/2 cup whipping cream
2 1/2 tbsp espresso powder

3 8-ounce packages ounces cream cheese
3/4 cup sugar
3 eggs
3 tsp vanilla extract
1/2 cup whipping cream

Grease the bottom of a 9 or 10 inch spring form pan.  In a small
bowl, combine crumbs, sugar and butter.  Press into the bottom of
the prepared spring form pan.

Heat whipping cream almost to boiling, then dissolve espresso powder
into it.  Set aside to cool.

Cream together cream cheese and sugar.  Add eggs, one at a time,
beating well after each addition. Add vanilla.

Pour over the prepared base and bake at 325 degrees F for 50 minutes
to an hour. The cheesecake should just be beginning to brown at the
edges and the surface of the cheesecake should lose any shine when
the cake is properly baked. It can still be slightly wobbly just
at the center at this point. Remove the cake from the oven and run
a sharp knife completely around the edge of the pan. This will allow
for the cheesecake to shrink as it cools and hopefully not crack.
Allow the cheesecake to cool thoroughly on a wire rack at room
temperature. Refrigerate only when completely cooled.  Top with
Caramel Sauce.


Caramel Sauce

2 cups sugar
2/3 cup butter cut in small cubes
4 tbsp water
1 cup whipping cream

Begin by mixing the sugar and water in a large saucepan. 

Boil the sugar and water over medium heat until the mixture begins
to turn a light amber color. It is very easy to burn this mixture
which can happen quickly once the proper color is achieved so have
your butter and cream at the ready, as timing is crucial for this
recipe.

When the color is right, quickly add the butter and stir quickly
until the butter is melted. Remove from the heat immediately and
pour in the whipping cream, stirring constantly until the sauce is
uniformly smooth. Cool completely. Store in an airtight plastic
container or in a mason jar. 

Printable version: espresso-caramel.txt.