Cafe au lait Cheesecake
  • 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
  1. 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.
  2. 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.
  3. 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