With a crust of crushed Oreo, this chocolate coffee marble cheesecake is made by dividing the cheesecake batter. Coffee is stirred into one portion and chocolate into the other. The two batters are then poured alternatingly into the pan.
This is a combination of three cheesecakes I have made in the past. An improvement, actually. My old chocolate cheesecake was too dense; my coffee cheesecake was too soft and my vanilla-chocolate marble cheesecake was just perfect. I’m very happy with the result.
What’s the pool the cheesecake is swimming in? That’s chocolate syrup. Totally optional but because I’m such a chocolate lover, I thought I’d enchance the chocolatiness of the cake by serving it on a little pool of chocolate syrup.
Chocolate Coffee Marble Cheesecake
- 1 ¼ cups crushed Oreo cookies (see notes after the recipe)
- 2 tablespoons melted butter
- oil for spraying the pan
- 500 grams cream cheese at room temperature
- ¾ cup granulated sugar
- 4 large eggs
- ¾ cup whipping cream (whipping, not whipped; click the link for more info)
- ¼ cup full-fat milk divided
- 1 tablespoon good quality instant coffee unsweetened
- 1 tablespoon cocoa powder unsweetened
Bake the crust
- Preheat the oven to 350F.
- In a mixing bowl, drizzle the melted butter over the crushed Oreos and mix well.
- Lightly spray the bottom and sides of an eight-inch cheesecake pan with oil.
- Press the Oreo mixture into the bottom of the pan.
- Take two large sheets of aluminum foil, place the pan at the center, and gather the foil to cover the bottom and sides of the pan.
- Bake the crust at 350F for 20 minutes then remove from the oven to cool.
Mix the cheesecake
- Set the oven temperature to 210F.
- In a mixing bowl, whip the cream cheese until light in texture.
- Add the sugar, a quarter cup at a time, mixing after each addition.
- Add the eggs, one at a time, mixing after each addition.
- Fold in the cream.
- Heat the milk just until bubbly and divide into two equal portions.
- Into one portion, stir in the coffee until dissolved.
- Into the other portion, stir in the cocoa powder until dissolved.
- Divide the cheesecake batter into two portions (see notes after the recipe).
- Stir the coffee mixture into one portion and the cocoa mixture into the other portion.
- Pour the batters alternatingly over the baked crust.
- Take a rounded knife (or use the handle of a spoon), dip into the batter without going all the way to the crust and swirl to create marbling.
- Place the cheesecake pan inside a larger pan.
- Pour enough hot water into the larger pan to reach half the height of the cheesecake pan.
- Bake the cheesecake at 210F for an hour an a half, or longer, until the sides are firm but the center is still jiggly.
- Leave the cheesecake to cool inside the oven.
- Transfer the cheesecake to a rack, and continue cooling the cake to room temperature.
- Cover the pan with cling film, and chill the cake for at least six hours.
- Run a thin knife around the cake to release the sides, then push the bottom up to completely release the cake.
- Slice the chocolate coffee marble cheesecake and serve.