Coffee and chocolate are one of the best flavour combinations and they work so well in cheesecake. The stripes in the cheesecake are formed as you pour the fillings in, a little bit at a time, alternating flavours. You could marble the cake, but the stripes are fun and look impressive!
I am using a gluten-free crust in this recipe, making this both gluten-free and Passover friendly, but if you prefer, use a graham-cracker crust in yours. I’ve also decorated it with a little chocolate ganache, but consider this optional. It’s delicious without it but adding the ganache gives it that little extra touch.
Once the cheesecake is completely chilled, you can wrap it well and freeze.
- 125 grams / 4 1/2 oz. finely ground almonds (1 1/4 cups)
- 56 grams / 2 oz. sugar (1/4 cup)
- 1/8 tsp. salt
- 1/2 tsp. vanilla extract
- 1 large egg white
Cheesecake Filling Ingredients
- 1 kg / 2 lbs. cream cheese, softened
- 280 grams / 10 oz. sugar (1 1/4 cups)
- 1/4 tsp. salt
- 2 Tbsp. potato starch
- 4 large eggs
- 1 tsp. vanilla extract
- 1 cup + 2 Tbsp. whipping cream, divided
- 2 Tbsp. cocoa powder
- 3 oz. bittersweet chocolate, melted
- 2 Tbsp. instant coffee granules
- 1/4 cup whipping cream
- 56 grams / 2 oz bittersweet chocolate
- 1 1/2 cup whipping cream
- 2 Tbsp. icing sugar
- 1/2 tsp. vanilla extract
Preheat the oven to 350°F / 175°C. Prepare a 25-cm / 10″ springform pan by wrapping a piece of aluminum foil over the base before placing it in the pan and snapping it shut. Then place a parchment collar inside the pan and a parchment round in the bottom of the pan (see picture below).
Mix the almonds, sugar, and salt together in a bowl. Add the vanilla and egg white and mix until well combined. Pour the crust dough into the pan and press it down in an even layer. Wet your hand with a little water if you find the crust is sticking. Bake for 20-25 minutes or until golden brown. Remove from over and set aside to cool. Reduce the oven temperature to 325°F / 160°C.
Use the paddle attachment in a stand mixer to mix the cream cheese, sugar, salt, and potato starch on medium until smooth. Scrape the sides down a couple of times to make sure all of the cheese is mixed in. Add the eggs, one at a time, mixing each one in. Add the vanilla and mix in. Add 3/4 cup of whipping cream and mix well.
Divide the cheesecake batter equally into two bowl. In a smaller mixing bowl, whisk the cocoa powder together with 5 Tbsp. of whipping cream, making sure you eliminate any clumps of cocoa. Whisk the cocoa mixture into one bowl of cheesecake batter, then add the melted chocolate to this bowl and whisk it in well.
In another small bowl, whisk the instant coffee granules together with 1 Tbsp. of whipping cream. Add this mixture to the second bowl of cheesecake batter and mix well.
Use two small ice cream scoops (or two 1/4 cup dry measuring cups) to add the cheesecake batters to the springform pan, alternating scoops of chocolate and coffee. Pour each scoop of batter on top of the previous scoop, in the middle of the pan. It will spread out as you add more scoops. Continue until all of the batter has been used.
Bring 3 or 4 cups of water to a boil in a kettle.
Take two sheets of aluminum foil and place the cheesecake pan on top of the sheets. Bring the aluminum up the sides of the pan, then place the springform pan in a roasting or baking dish and place on the middle rack of your oven. Carefully pour the boiling water into the roasting/baking dish so that it comes half-way up the sides of the springform.
Bake the cheesecake for 1 1/2 hours, then turn the oven off and leave the cheesecake in the oven for another hour. Refrigerate the cake until completely chilled.
Once chilled, carefully release the spring on the pan. Remove the outer ring, then carefully remove the parchment paper from the outside and bottom of the cake. Place the cake on a serving plate.
For the ganache, place the chopped chocolate in a bowl and heat the whipping cream until it just starts to simmer (in a small pot or in the microwave). Pour the hot cream over the chocolate and let it sit for two to three minutes, then stir until all of the chocolate is melted and the chocolate and cream have combined to form a smooth ganache. Pour the ganache onto the top of the cake — pour it all in the middle, then slowly spread the ganache to the edge of the cake, without spreading it over the edge. Some dripping will happen — that’s okay.
Whip the whipping cream, icing sugar and vanilla on medium, until stiff peaks form, being careful not to over-whip it (if you go beyond stiff peaks it will separate and turn into butter). Use a spatula to transfer the whipped cream to a pastry bag with a decorative tip in it and pipe around the top edge of the cake and around the base.
Refrigerate until ready to serve. Serves 10-12.