White Chocolate Espresso Cheesecake

READY IN: 1hr 30mins
Recipe by dale7793

A fabulous cheesecake for my collection! Creamy baked cheesecake with coffee swirls and a white chocolate topping, Yum! Prep time does not include overnight refrigeration.

Top Review by Get Smart

Wow was this good - loved it. I took Chia's advice and reduced the amount of coffee; for some reason it seemed to sink to the bottom of the cheese mixture and formed an extra layer b/w the crust and the cheese. So we didn't get the swirl effect but it was delicious nevertheless. Loved the idea of using the white chocolate for the topping.

Ingredients Nutrition


  1. Blend or process cookies until finely chopped.
  2. Add butter and combine.
  3. Press mixture evenly over base and sides of a greased 22cm springform tin.
  4. Cover and refrigerate whilst preparing filling.
  5. Filling: Dissolve coffee in hot water.
  6. Beat cream cheese and sugar until smooth, then beat in eggs one at a time until just combined.
  7. Pour mixture over cookie base in tin.
  8. Spoon coffee over top and use a skewer to gently swirl coffee mixture in, creating a marble type pattern.
  9. Cook in a moderate oven (180°C) for about 40 minutes or until just set.
  10. Cover the top lightly with foil if its becoming too brown.
  11. Cool in oven with door ajar.
  12. Topping: Pour cream into a small saucepan.
  13. Bring to the boil and remove from heat.
  14. Add chocolate and stir until chocolate is melted and incorporated.
  15. Spread topping over the top of cooled cheesecake and refrigerate overnight.
  16. Serve cheesecake with a dusting of cocoa powder and decorated with chocolate coffee beans.

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