It’s been a while since I marked this Chocolate & Coffee Cheesecake from Yummy Mag, but oddly enough I never got around to making it until now. It wasn’t a question of doubting whether it was going to turn out well that led me to drag this on. I mean, it’s my favourite local food magazine for a reason: Its recipes have not let me down yet! (Completely unsolicited opinion right there.)
But with all the other food-related stuff I read and come across everyday, it’s so easy for things to get lost in the midst of it all. I’ve tried to create a system now because it annoys me when I forget things I shouldn’t. 😉
Thankfully, writing about my favourite experiences at Times Square made me miss cheesecake so much, it literally pushed this Chocolate & Coffee Cheesecake back into the surface of my mind! I think just one glance is enough for you to quickly judge this cheesecake– because IT IS as awesome as it looks.
The two-toned effect is not just for show. We’re actually talking about one cheesecake that has two layers of flavour here. Or another way to look at it is two cheesecakes lumped into one.
Technically, this has three layers, plus a bonus layer of toppings. You’ve got the chocolate cookie crust, plus the chocolate cheesecake layer, plus the coffee layer, plus the mix of crushed Oreo cookies and chocolate. It’s decadence in a package, and really, what more can you ask for in a cheesecake?
This isn’t a complicated recipe to follow although it does take a bit more work than your regular old refrigerated no-bake cheesecake. You have to whip up some egg whites, which is always fun. I have some pictures to guide you through in the recipe box below.
Funnily enough, because I didn’t follow the whole shebang of putting a pan of water at the bottom of my oven, my cheesecake came out with cracks. I wasn’t planning on adding any more trimmings to the top of the cheesecake, but I was being really OC that day so seeing the cracks was driving me nuts. I decided to cover it up.
I don’t think the imperfections were noticeable anymore after adding those broken pieces of chocolate and cookies, but none of that will matter the moment you take a bite of this Chocolate & Coffee Cheesecake. It’s difficult to maintain restraint once you unmold this, but that will be even more true once this has had a chance to cool and bind together in the fridge.
One of the things I love about eating cheesecake is that moment you run your fork straight through and it slices clean, smooth as silk. You’re going to get that only when the cheesecake is fully set and cold.
I love the formula of the deep dark crust because it’s very stable. You won’t have problems slicing through the layers up until the crust! The cheesecake is super pretty to look at as well, but it’s also so tasty. The layers work well together but at the same time they taste really good by themselves.
It’s just really good, you guys. I think that’s all you really need to know.
Makes one 9-inch cheesecake
- 160 grams chocolate cookie crumbs
- ¼ cup sugar
- 2 tablespoons butter, melted
- 8 ounces ( grams) bittersweet chocolate, plus more for garnish
- 3 (8-ounce) bars cream cheese, at room temperature
- ⅔ cup sugar
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 2 teaspoons instant coffee powder
- 1 tablespoon warm water
- 1. Preheat oven to 300°F (150°C). Prepare a 9-inch springform pan.
- 2. In a small bowl, stir together cookie crumbs, sugar, and butter until well combined. Press onto the bottom of the springform pan, making sure to pack the crust really well. Set aside.
- 3. Melt the 8 ounces of chocolate in the microwave in 30 second bursts, stirring in-between until chocolate is smooth. Set aside to cool for a moment.
- 4. In a large bowl and using a hand mixer (or using an electric mixer fitted with the paddle attachment), beat cream cheese on medium speed until it starts to look creamy. Gradually add sugar, and beat until fluffy and well blended. Add egg yolks one at a time, then vanilla; mix well.
- 5. In a separate large bowl, whip egg whites for about 5 minutes or until stiff peaks form. Be careful not to overbeat or the egg whites might dry up and be difficult to fold in.
- 6. Gradually fold in the egg whites into the cream cheese mixture in about 3 to 4 additions. Divide mixture evenly between 2 bowls.
- 7. Into the bowl of melted chocolate, scoop about 1/2 cup of the cream cheese mixture from the first bowl and combine with melted chocolate. Pour the chocolate mixture back into the first bowl and gently stir until chocolate is well distributed. Pour over the prepared cookie crust.
- 8. In a small bowl, stir coffee powder into the warm water until granules are dissolved. Pour coffee mixture into the second bowl of cream cheese mixture; then again stir gently until well combined.
- 9. Using a large spoon, scoop some of the coffee cream cheese onto the top of the chocolate layer, starting all around the side of the cake tin and then towards the center. This will keep the two layers from mixing together. You can also slowly pour the coffee cream cheese onto the chocolate layer. Smoothen the surface with the back of the spoon.
- 10. Place the pan on a baking tray and bake in the center of the oven for about 1 hour or until it’s no longer wet but still jiggles when shaken. Make sure to place a pan with water on the side of the cake and another on the bottom layer of the oven. The moisture will help prevent the cheesecake from cracking. Once baked, remove from the oven and let cool completely. You can also refrigerate for about an hour if you wish.
- 11. When ready to serve, run a knife between cheesecake and springform pan before detaching the pan's ring. Use a peeler to make chocolate curls using the additional bittersweet chocolate and decorate cooled cheesecake. You can also decorate with broken pieces of chocolate cookies. Or both. (This is especially helpful if your cheesecake has cracks on top!)