White Chocolate Espresso Cheesecake

Total Time
1hr 30mins
Prep 40 mins
Cook 50 mins

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.

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.


Most Helpful

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.

Get Smart November 26, 2003

this is a lovely cheesecake but some of my guests found the coffe flavor a bit strong.next time i will reduce the coffee to 1 tbsp. i thought the crust was a bit crumbly for my taste. it baked up perfectly, directions were clear. this cheesecake didn't crack at all, which is a plus.

chia November 12, 2003

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