Coffee and chocolate cheesecake

8 servings

120 minutes

Coffee-chocolate cheesecake is a true embodiment of American culinary sophistication. Its history begins with the classic cheesecake, but this version is enriched with the deep aroma of coffee and the rich taste of cocoa. The delicate texture of cream cheese harmonizes with a buttery shortcrust base. The light bitterness of coffee beautifully complements the sweetness of chocolate cream, while the airy sour cream topping adds tenderness and balance to the flavors. This cheesecake is an ideal choice for morning coffee or a romantic evening; it not only delights the taste buds but also fills the moment with coziness and warmth. Baked at low temperatures, it remains surprisingly soft and creamy, while the marbled pattern from coffee sauce makes it irresistibly appealing.

Energy value per serving

• Calories: 576.2
• Proteins: 8.8g
• Fats: 41.3g
• Carbohydrates: 35.2g

Ingredients

• Shortbread: 250 g
• Butter: 200 g
• Sour cream: 300 g
• Icing: 1 tbsp
• Boiling water: 3 tsp
• Instant coffee: 3 tsp
• Chicken egg: 2 pc
• Cream cheese: 400 g
• Cocoa powder: 2 tbsp
• Powdered sugar: 100 g

Cooking steps

1. Crush the shortbread cookies into a bowl, pour in 100 grams of melted butter, and mix. Press the mixture firmly into the bottom and sides of the mold. Chill for 20 minutes.

   Required ingredients:

   • Shortbread: 250 g
   • Butter: 200 g

2. For the filling, beat 100 grams of butter with powdered sugar and add cocoa. Dissolve 2 teaspoons of coffee and pour it into the cream.

   Required ingredients:

   • Butter: 200 g
   • Powdered sugar: 100 g
   • Cocoa powder: 2 tablespoons
   • Instant coffee: 3 teaspoons

3. Beat the cream cheese until soft, adding the eggs one at a time while continuing to beat. Mix with the butter mixture and pour into a mold.

   Required ingredients:

   • Cream cheese: 400 g
   • Chicken egg: 2 pieces

4. Preheat the oven to 150 degrees and bake for 1 hour, placing the pan in the center of the oven. If the top starts to burn, cover the pan with baking paper.

5. To prepare the topping, whip the sour cream with the sugar glaze and pour it over the baked cheesecake, leaving 2 teaspoons. Dissolve the coffee (1 teaspoon) and mix it into the remaining sour cream. Drizzle the cake with this mixture and swirl both toppings with a wooden skewer.

   Required ingredients:

   • Sour cream: 300 g
   • Icing: 1 tablespoon
   • Instant coffee: 3 teaspoons

6. Place the cheesecake in the oven for 3-5 minutes, then turn off the oven and let the cake cool inside.