Two-Tone Mocha Cheesecake Two-Tone Mocha Cheesecake

[migration] empty title 101 Image by: [migration] empty title 101 Author: Canadian Living

Coffee and chocolate are a match made in heaven, and when they are combined in this rich, creamy-smooth layered cheesecake, each mouthful is divine. If you like, decorate the cake with Chocolate Trees, supporting each with a small piece of chocolate if desired.

  • Portion size 12 servings


  • 1 1/2 cup chocolate cookie crumbs
  • 3 tablespoons butter melted
  • 1 teaspoon instant coffee granules
  • 1 teaspoon instant espresso powder
  • 8 oz milk chocolate chopped
  • 4 oz bittersweet chocolate chopped
  • 3 pkg (each 8 oz/250 g) cream cheese softened
  • 3/4 cups granulated sugar
  • 3 eggs
  • 1 cup whipping cream
  • 3 tablespoons coffee liqueur


Grease 9-1/2-inch (2.75 L) springform pan. Centre pan on large square of foil; press foil to side of pan. Set aside.

In small bowl, stir together cookie crumbs, butter and coffee granules until evenly moistened. Press onto bottom and 1/2 inch (1 cm) up side of prepared pan. Bake in centre of 325°F (160°C) oven until set, about 10 minutes. Let cool.

Filling: Meanwhile, in bowl over saucepan of hot (not boiling) water, melt milk chocolate, stirring occasionally; let cool to room temperature. Repeat with bittersweet chocolate.

In large bowl, beat cream cheese until smooth; beat in sugar, scraping down side often. Beat in eggs, 1 at a time, beating well after each and scraping down bowl. Beat in cream, coffee liqueur and milk chocolate until blended.

Transfer one-third of the batter to separate bowl; whisk in bittersweet chocolate. Pour bittersweet chocolate batter over prepared crust; smooth top. Pour remaining batter over top; smooth top.

Set pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up side. Bake in centre of 325F (160C) oven until set around edge and centre is still jiggly, about 1 hour. Turn off oven; let stand in oven for 1 hour.

Transfer springform pan to rack and remove foil; let cool completely. Cover with plastic wrap and refrigerate for at least 4 hours or until chilled. (Make-ahead: Refrigerate for up to 3 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 336 mg
  • Protein 10 g
  • Calories 592.0
  • Total fat 46 g
  • Cholesterol 160 mg
  • Saturated fat 27 g
  • Total carbohydrate 41 g


  • Iron 17.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 40.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Two-Tone Mocha Cheesecake