Chocolate and Coffee Cheesecake

    1 hour 10 minutes

    This chocolate and coffee cheesecake is the perfect way to finish off a dinner although I do look forward to leftovers for my morning tea the next day.

    30 people made this

    Serves: 10 

    • 375g cream cheese
    • 1/2 cup (125g) white sugar
    • 3 eggs, room temperature
    • 90g milk chocolate, coarsely chopped
    • 7 tablespoons thickened cream
    • 2 tablespoons coffee flavoured liqueur
    • 1/2 cup (125ml) whipped cream
    • 30g dark chocolate, grated

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Preheat oven to 150 degrees C.
    2. In a mixing bowl blend cream cheese and sugar until smooth. Beat in the eggs one at a time. Mix in 3 tablespoons cream and the coffee-flavoured liquor. Pour into an 20cm glass pie dish.
    3. In a small saucepan melt the chocolate with remaining 4 tablespoons of cream.
    4. Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of table knife to achieve a marbling effect.
    5. Set the pie dish in a larger dish with water that comes halfway up side of pie dish.
    6. Bake at 150 degrees C until firm in the centre; about 55 minutes. Cool completely then refrigerate covered with plastic wrap, overnight.
    7. Garnish with whipped cream piped or dolloped around edges and shaved chocolate in centre.

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    Reviews in English (6)


    I made this cheesecake for my husband for Valentine's day. I asked him how many stars to give and he said 3. I did add a cookie crust. The cake was okay, but I was disapointed. You could tell there was a coffee taste to it (and I doubled the liquior) but we couldn't taste the chocolate at all. And I expected it to be really pretty, light brown with chocolate swirls, but it was instead a light brown with a darker brown bottom. My husband ate it, but said it wasn't my best. Thanks anyway though.  -  27 Feb 2004  (Review from Allrecipes USA and Canada)


    This is a great recipe! I thought that 2 tablespoons of Kahlua would not do much for the flavor - it didn't seem like enough. But, I was wrong! It adds just enough flavor so that you can taste it, but it's not overwhelming. My only question with this recipe is that there was nothing said about a crust. I used a store-bought chocolate oreo crust anyway and it was a perfect compliment. I also used 16 oz of cream cheese (2 whole packages) because I thought "HEY the more cream cheese the better!". But it made too much batter and wouldn't all fit into the crust. Next time, I will just use the 12 oz. Overall, a really great-tasting cheesecake!  -  31 Jan 2004  (Review from Allrecipes USA and Canada)


    wasnt bad when i made it first seem lacking so when i re-made it i added another 1/2 ounce chocolate and a teaspoon of instant coffee and a teaspoon of amaretto as well came out great.  -  28 Sep 2011  (Review from Allrecipes USA and Canada)