Cheesecakes come in all flavours and sizes. It seems everyone has their favourite recipe! Well, I have mine as well, and it’s called chocolate coffee baked cheesecake. Let’s just say this one is not your average cheesecake; it’s better! Why? Because it brings together the cheesecake’s famous smoothness with two of my favourite ingredients, coffee and chocolate. That’s a winning combo right there.
I love making this flavorful cheesecake for my friends’ and family’s birthdays — the cake is just festive and always brings a smile to everyone’s face. I also bring it along with a few chocolate gift baskets, and everyone has loved the thoughtful gift so far. So, check it out.
Now, as for the recipe. Read on and find all you need to know to make a great cheesecake, one that makes the most out of two of our favourite treats, chocolate and coffee. I hope you find it as satisfying as I do!
What Goes into a Chocolate Coffee Baked Cheesecake?
To make this type of cheesecake, we’re baking a traditional cream cheese cheesecake with a chocolate cookie crust and infusing it with just a hint of instant espresso and coffee extract. Then we’re covering it with a chocolate topping and finishing it with a coffee sauce.
So, to make the cheesecake’s crust, you’ll need chocolate cookies and butter; this is the easy part. For the filling, we’re combining equal parts of cream cheese and mascarpone for the most decadent texture and sweetening it with some sugar. Double cream will bring to the table some extra creaminess, and a couple of eggs will bring everything together.
The chocolate topping is my favourite element. I use crème fraiche, brown sugar, butter and premium chocolate for this one, and I add just a hint of coffee extract to the mix.
Finally, there’s the decadent coffee sauce; you’ll love this one! Make it with sugar, instant coffee, evaporated milk and golden syrup. How easy is that? And now, to put everything together, follow the recipe below — don’t worry, if you have experience with cheesecakes, this one’s easy.
Tips for the Perfect Cheesecake
- Don’t forget to preheat the oven; cheesecakes are pretty delicate, and since there’s no flour here, you’re basically only cooking the eggs in the batter. You need that oven nice and hot for the best results.
- Get creative with the cheesecake crust. Don’t use the ready-made stuff; making your own is super simple, and you get to choose your favourite cookies! And that makes all the difference. I use Oreo’s but go for a classic take with Graham crackers. It’s your call!
- When working with chocolate and coffee, quality matters a lot. Use authentic premium chocolate, and the same goes for the coffee. Trust me, you can tell. When you use fine coffee, even if only using a teaspoon, you take the cheesecake to the next level.
- Don’t decorate the cheesecake while still hot. After all, the chocolate topping and the coffee sauce are sugar-based, and they’ll become too runny if the cheesecake is hot. Be patient and let the cheesecake cool down a little. That way, your cheesecake will end as pretty as it is tasty.
Chocolate Coffee Baked Cheesecake Recipe
Ingredients:
- 50g unsalted butter (melted)
- 175g chocolate cookies (crushed)
- 250g cream cheese
- 250g mascarpone
- 100g golden caster sugar
- 150ml double cream
- 1 tsp. vanilla extract
- 1 tbsp. plain flour
- 2 medium free-range eggs
- 1 free-range egg yolk
- 1 tsp. instant coffee
- 2 tsp. coffee extract
For the chocolate topping:
- 15g unsalted butter
- 1 tbsp. crème fraiche
- 50g light muscovado sugar
- 150g Lily O’Brien’s Dark Chocolate Drops (finely chopped)
- 1 tsp. coffee extract
For the coffee sauce:
- 50g caster sugar
- 1 tbsp instant coffee
- 3 tbsp golden syrup
- 50ml water
- 125ml evaporated milk
Method:
- Preheat the oven to 150°C
- Grease a 22cm diameter springform cake tin.
- BAKING TIP: To crush biscuits, break them up, then put them in a freezer bag and bash with a rolling pin until a crushed consistency.
- Put the crushed cookies and melted butter in a bowl and mix.
- Tip into the tin and press down with the back of a spoon.
- Leave to set in the fridge for 15 minutes.
- Put the cream cheese, mascarpone, golden caster sugar, cream, vanilla and flour into a large bowl and beat until smooth.
- Beat in the eggs and egg yolk.
- Dissolve the instant coffee in 2 tsp of hot water.
- Then beat into the mixture with the 2 tsp. coffee extract.
- Spoon the mixture onto the chilled cookie base, then bake for 90 minutes or until set, but still with a slight wobble in the center.
- Cool completely in the tin, then set in the fridge for at least 2 hours.
- For the chocolate topping, put the butter, crème fraîche and muscovado sugar in a small saucepan and heat gently until melted.
- Add the chocolate drops and 1 tsp. of coffee extract and heat gently for a further 2 minutes, stirring continuously.
- Remove from the heat, then give it a good whisk.
- Cool for a few minutes, then drizzle the topping over the chilled cheesecake.
- To make the coffee sauce topping, heat the sugar, coffee, syrup, water and milk in a pan until dissolved.
- Cool for a few minutes and then drizzle over the top.
- Return it to the fridge to set.
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