Mocha Swirl White Chocolate Cheesecake
Indulge in a rich and luxurious Mocha Swirl White Chocolate Cheesecake that promises to tantalize your taste buds. This decadent dessert combines a velvety cream cheese filling with elegant coffee swirls, all enveloped in a delicate white chocolate layer. It's a perfect choice for special occasions or simply to satisfy your sweet cravings. Each slice delivers a delightful harmony of creamy textures and bold coffee flavors, all supported by a luscious chocolate cookie crust.
10
Servings
500
Calories
9
Ingredients
Ingredients
plain chocolate cookies
250g (finely chopped)
butter
150g (melted)
instant coffee powder
2 tablespoons (dissolved in hot water)
hot water
1 tablespoon (used to dissolve coffee)
cream cheese
750g (softened)
caster sugar
3/4 cup (none)
eggs
3 (none)
cream
1/4 cup (none)
white chocolate
150g (chopped)
Instructions
1
Crust: Using a food processor, blend the plain chocolate cookies until you achieve a fine crumb consistency.
2
In a bowl, mix the cookie crumbs with the melted butter until fully combined.
3
Transfer the crumb mixture to a greased 22cm springform pan, pressing it evenly across the base and up the sides to form a compact crust.
4
Place the crust in the refrigerator to chill while you prepare the filling.
5
Filling: Dissolve the instant coffee powder in the hot water and set aside.
6
In a large mixing bowl, beat the softened cream cheese and caster sugar until smooth and creamy.
7
Add the eggs one at a time, mixing gently after each addition just until incorporated.
8
Pour the cream cheese mixture over the chilled cookie crust in the springform pan.
9
Evenly drizzle the dissolved coffee over the cheesecake filling, then use a skewer to create beautiful swirl patterns, integrating the coffee into the cream cheese mixture for a marble effect.
10
Bake the cheesecake in a preheated oven at 180°C (350°F) for approximately 40 minutes, or until the center is almost set. If the edges begin to brown too quickly, lightly cover the top with foil.
11
Once baked, turn off the oven and leave the cheesecake to cool inside with the door slightly ajar to prevent cracking.
12
Afterward, remove the cheesecake from the oven to cool completely at room temperature.
13
Topping: In a saucepan over medium heat, bring the cream just to the boiling point, then remove from the heat immediately.
14
Add the chopped white chocolate to the hot cream, stirring continuously until the mixture is smooth and the chocolate is fully melted.
15
Pour the white chocolate topping evenly over the cooled cheesecake, spreading it gently to cover the entire surface.
16
Refrigerate the cheesecake overnight to allow all the flavors to meld and the texture to set perfectly.
17
Before serving, garnish the cheesecake with a light dusting of cocoa powder and arrange a few chocolate-covered coffee beans decoratively on top.
18
Slice and enjoy this irresistible dessert treat with family and friends.
Nutrition Information
40g
Carbs
7.5g
Protein
25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Mocha Swirl White Chocolate Cheesecake?
It is a luxurious dessert combining a velvety cream cheese filling with coffee swirls and a white chocolate topping on a chocolate cookie crust.
How many servings does this recipe provide?
This recipe makes 10 servings.
What are the nutritional facts for one serving?
Each serving contains 500 calories, 40g of carbohydrates, 7.5g of protein, and 25g of sugar.
What ingredients are needed for the crust?
You need 250g of finely chopped plain chocolate cookies and 150g of melted butter.
What size pan should be used?
A 22cm springform pan is required for this cheesecake.
How do I prepare the coffee for the swirl?
Dissolve 2 tablespoons of instant coffee powder in 1 tablespoon of hot water.
How much cream cheese is used in the recipe?
The recipe calls for 750g of softened cream cheese.
What type of sugar is best for the filling?
The recipe specifies using 3/4 cup of caster sugar.
How many eggs are required?
You will need 3 eggs, added one at a time to the mixture.
At what temperature should the oven be preheated?
Preheat your oven to 180°C (350°F).
How long does the cheesecake need to bake?
Bake for approximately 40 minutes or until the center is almost set.
How do I create the mocha swirl pattern?
Drizzle the dissolved coffee over the filling and use a skewer to create marble patterns.
What should I do if the edges brown too quickly?
Lightly cover the top of the cheesecake with foil during baking.
What is the best way to cool the cheesecake?
Turn off the oven and leave the cheesecake inside with the door slightly ajar to prevent cracking.
What ingredients are used for the topping?
The topping consists of 1/4 cup of cream and 150g of chopped white chocolate.
How do I prepare the white chocolate topping?
Bring the cream to a boil, remove from heat, add white chocolate, and stir until smooth.
When should the white chocolate topping be added?
Pour the topping over the cheesecake once it has cooled completely at room temperature.
How long should the cheesecake chill in the refrigerator?
It should be refrigerated overnight to allow flavors to meld and the texture to set.
What are the recommended garnishes?
Garnish with a dusting of cocoa powder and chocolate-covered coffee beans.
Is this a baked or no-bake cheesecake?
This is a baked cheesecake recipe.
How do I make the crust compact?
Press the cookie crumb and butter mixture evenly across the base and up the sides of the pan.
How should the eggs be incorporated?
Add the eggs one at a time, mixing gently just until they are incorporated.
What tools are needed for the crust?
A food processor is recommended to achieve a fine crumb consistency for the cookies.
Can I prepare the crust in advance?
Yes, the crust should be chilled in the refrigerator while you prepare the filling.
What is the carbohydrate content per slice?
There are 40g of carbohydrates per serving.
What is the sugar content per slice?
There are 25g of sugar per serving.
What is the protein content per slice?
There are 7.5g of protein per serving.
Should the cream cheese be softened?
Yes, softening the cream cheese ensures a smooth and creamy filling.
How much white chocolate is in the topping?
The topping uses 150g of white chocolate.
What type of cookies are used for the base?
The recipe uses 250g of plain chocolate cookies.