Marbled Caramel Chocolate Coffee Cheesecake
A buttery biscuit-crumb crust holds a creamy cheesecake filling made with cream cheese, sugar, vanilla, eggs, sour cream and whipping cream. Divided into caramel, chocolate and cooled coffee portions, the filling is layered and gently swirled to create visible marbling. Bake until the center still wobbles slightly, cool slowly, then chill until set.
Equipment
- 26 cm springform pan
- parchment paper
- Hand mixer
- 2 Mixing bowls
- Small spatula
- Knife or wooden skewer
Ingredients
For the crust
- 280 g Graham cracker crumbs or butter biscuit crumbs
- 140 g Butter, melted
For the cheesecake filling
- 935 g Cream cheese, at room temperature
- 110 g Sugar
- 5 ml Vanilla extract
- 5 Large Eggs
- 280 g Sour cream
- 140 ml Whipping cream
For the three flavours
- 70 g Caramel sauce
- 70 g Chocolate sauce
- 70 ml Strong coffee, cooled
Instructions
Prepare the crust
- Preheat the oven to 163 °C (conventional). Line the base of the springform pan with parchment paper and lightly grease the sides. I like to secure the paper in place when assembling the pan, so it doesn’t slip.
- Mix the biscuit crumbs with the melted butter until evenly moistened. Transfer the mixture to the pan and press it firmly into the base. The bottom of a glass works really well for this and keeps your fingers clean. If you like, prebake the crust for 8 minutes to make it a little firmer later. It works without prebaking, too.
Mix the cream cheese filling
- Put the cream cheese in a large bowl and beat until creamy, with no lumps remaining. Add the sugar and vanilla, then continue mixing just until smooth.
- Beat in the eggs one at a time on low speed. Keep it very brief, just until each egg is incorporated. Then mix in the sour cream and whipping cream. The filling should be smooth and fairly soft, but not foamy. Mixing for too long at this stage will incorporate more air than necessary.
Mix the three flavors
- Divide the cheesecake mixture into three portions that are as equal in size as possible. Stir the caramel sauce into the first portion. Add the chocolate sauce to the second. Stir the cooled strong coffee into the third.
- Mix each of the three mixtures briefly, just until evenly colored. It is especially worth letting the coffee cool completely before adding it, so the filling does not become thinner than necessary.
Add to the pan and swirl
- First, add the caramel mixture to the crust and smooth it out. Then distribute the chocolate mixture over it in spoonfuls. Finally, add the coffee mixture on top.
- Draw a knife or wooden skewer through the filling in loose strokes. I prefer to make a few broad swirls rather than lots of small lines. This keeps the marbling visible and prevents the flavors from blending too much.
Bake and cool slowly
- Bake the cheesecake on the middle rack for about 55 to 60 minutes. The center may still wobble slightly when you gently move the pan. That is usually just the right point.
- Turn off the oven and open the door a little. Leave the cake in the oven for another 1 hour. This slow cooling often helps prevent cracks. Then take the cheesecake out and let it continue cooling at room temperature.
Chill and serve
- Chill the completely cooled cake in the refrigerator for at least 4 hours, preferably overnight, until set. This gives it the pleasantly creamy yet neat texture you want when slicing.
- Before serving, decorate with whipped cream, caramel pieces, and a few crumbs. For a more indulgent finish, drizzle a thin stream of caramel sauce over the top. For clean slices, briefly wipe the knife between cuts; it really makes a difference.
Notes
- This caramel chocolate coffee cheesecake is perfect for making the day before, and tastes even better after a night in the fridge.
- Butter cookies or digestive biscuits work just as well as Graham crackers.
- For a stronger coffee flavour, use espresso instead of filter coffee, but make sure it has cooled completely.
- The chocolate sauce should be fairly thick. Very runny dessert sauces can quickly make that portion of the filling too soft.
- Kept chilled, the cheesecake will last about 3 days in the fridge. To freeze it, wrap individual portions without the topping.