This chocolate and coffee cheesecake pairs perfectly with a touch of cinnamon spice. The cake is light and delicious with a spread of chocolate ganache coating the top. Enjoy it alongside a cup of hot coffee.
PrintChocolate-Coffee Cheesecake with Ganache
- Total Time: 5 hours 20 minutes
- Yield: 8 servings 1x
Description
This chocolate and coffee cheesecake is baked on a chocolate crust and topped with a rich ganache, offering a perfect blend of flavors with a hint of cinnamon.
Ingredients
Crust
- 100g (3.5 ounces) chocolate biscuits
- 60g (2.1 ounces) melted butter
Filling
- 250g (8.8 ounces) cream cheese, room temperature
- 25g (0.88 ounces) caster sugar
- 1/4tsp cinnamon powder
- 100ml (3.38 fluid ounces) dairy whipping cream
- 2tsp instant coffee powder
- 55g (2 ounces) dark chocolate, break into pieces
- 3 large eggs (70g each), separated
- 25g (0.88 ounces) sugar
Chocolate Ganache
- 125g (4.4 ounces) semi-sweet chocolate, chop to pieces
- 15g (0.5 ounces) butter
- 60g (2.11 ounces) dairy whipping cream + 2 tsp instant coffee powder
Instructions
- Preheat your oven to 160°C (320°F). Grease the sides of an 8-inch cake pan and line the bottom with parchment paper. Set aside.
- For the crust, crush the chocolate biscuits with a rolling pin in a zip lock bag until they are like crumbs. Mix with the melted butter until well combined. Press the mixture firmly into the bottom of the prepared cake pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the cream cheese and caster sugar together until smooth. Add the cinnamon powder and mix well.
- Gradually add the cooled coffee and eggs, one at a time, beating well after each addition until the mixture is smooth and creamy.
- Pour the cream cheese mixture over the prepared crust. Smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly wobbly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
- Pour the ganache over the chilled cheesecake, spreading it evenly with a spatula. Allow the ganache to set for about 30 minutes before serving.
Notes
For best results, ensure the cream cheese is at room temperature before mixing. The cheesecake can be stored in the refrigerator for up to 3 days. Serve with a cup of hot coffee for an enhanced flavor experience.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20
- Sodium: 220
- Fat: 32
- Carbohydrates: 35
- Fiber: 2
- Protein: 7
- Cholesterol: 110
Frequently Asked Questions
Can I use decaffeinated coffee in the chocolate-coffee cheesecake?
Yes, you can substitute decaffeinated coffee for regular coffee to create a caffeine-free version of the cheesecake.
What type of chocolate is best for the ganache topping?
For the ganache, use high-quality dark chocolate for a rich flavor that complements the coffee and cheesecake.
How do I incorporate cinnamon into the cheesecake batter?
Add a teaspoon of ground cinnamon to the cream cheese mixture before blending to evenly distribute the spice throughout the batter.
How did you get the ripple texture in the fanache?