White Chocolate Espresso Cheesecake Recipe

Name: White Chocolate Espresso Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g plain chocolate cookies; 150 g butter, melted; Filling; 2 tablespoons instant coffee powder; 1 tablespoon hot water; 3 (250 g) packets cream cheese, softened; 3/4 cup caster sugar; 3 eggs; Topping; 1/4 cup cream; 150 g white chocolate, chopped

Servings: persons

250 g plain chocolate cookies
150 g butter, melted
Filling
2 tablespoons instant coffee powder
1 tablespoon hot water
3 (250 g) packets cream cheese, softened
3/4 cup caster sugar
3 eggs
Topping
1/4 cup cream
150 g white chocolate, chopped

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 (180u00b0C) 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.

1375

kcal

Calories

100

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g plain chocolate cookies, 150 g butter, melted, Filling, 2 tablespoons instant coffee powder, and more.

Yes, White Chocolate Espresso Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Chocolate Espresso Cheesecake

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