Ingredients
For the Crust
2 cups (240 g) graham cracker crumbs or digestive biscuits
⅘ stick (90 g) butter, melted
1½ tablespoons cocoa powder
2 tablespoons packed light brown sugar
For the Filling
3 tablespoons instant coffee powder (or 2¼ tbsp espresso powder)
24 ounces (675 g) full-fat cream cheese, room temperature
1¼ cups (300 ml) heavy cream (or double cream), chilled
1¼ cup less 1 tbsp (140 g) confectioners’ sugar (icing sugar)
For Garnish (as seen in image)
Dark chocolate bar (for shavings)
Instructions
- Prepare the Chocolate Crust
In a medium bowl, combine the biscuit crumbs, cocoa powder, and brown sugar.
Pour in the melted butter and stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of an 8-inch (20 cm) springform pan. Use the flat bottom of a glass to ensure it is even and packed tight.
Place the pan in the freezer for 15 minutes to set while you make the filling. - Prepare the Coffee Base
Take 1-2 tablespoons of the heavy cream and warm it slightly (not boiling).
Stir the instant coffee or espresso powder into the warm cream until completely dissolved and smooth. Let it cool to room temperature. - Make the Filling
In a large bowl, beat the room-temperature cream cheese and confectioners’ sugar together until perfectly smooth and creamy.
Mix in the cooled coffee concentrate until the color is uniform.
In a separate chilled bowl, whip the remaining heavy cream until stiff peaks form.
Gently fold the whipped cream into the coffee-cream cheese mixture using a spatula. Do this slowly to keep the filling light and airy. - Assembly & Chilling
Pour the filling over the prepared crust. Use an offset spatula to create the gentle “swirl” texture seen on the surface in the image.
Refrigerate for at least 6 hours, though overnight is highly recommended for a stable, clean slice. - The Finishing Touch
Before serving, take a dark chocolate bar and use a vegetable peeler or a sharp knife to create shavings.
Generously sprinkle the chocolate shavings around the outer edge of the cheesecake as shown in the photo.
Carefully run a thin knife around the edge of the pan before releasing the springform.
Pro Tips
Clean Slices: To get the sharp cut shown in the picture, dip your knife in hot water and wipe it dry between every single slice.
Full Fat is Key: Do not use “light” or spreadable cream cheese from a tub; the block-style full-fat version is necessary for the cheesecake to set properly without gelatin.
