Fudge Bottom Chocolate Marbled Coffee Cheesecake

Nutriscore Rating: 42/100

Indulge in the ultimate dessert fusion with this Fudge Bottom Chocolate Marbled Coffee Cheesecake! This decadent creation starts with a rich, fudgy brownie base made from melted semi-sweet chocolate and butter, setting the stage for layers of luscious coffee-infused cheesecake swirled with velvety ribbons of melted chocolate. The incorporation of instant coffee powder adds a subtle yet robust coffee kick, perfectly complementing the creamy tang of sour cream and cream cheese. Baked to perfection and marbled for a stunning presentation, this cheesecake recipe combines the best of both chocolate and coffee worlds into one indulgent, multi-layered dessert. Perfect for special occasions or as a show-stopping treat, this cheesecake is guaranteed to delight chocolate and coffee enthusiasts alike.

Recipe Information

• Prep Time: 30 min
• Cook Time: N/A
• Total Time: 30 min
• Servings: 10 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 225 grams Semi-sweet chocolate chips
• 85 grams Unsalted butter
• 150 grams Granulated sugar
• 60 grams All-purpose flour
• 1 large Egg
• 450 grams Cream cheese
• 1 tablespoon Instant coffee powder
• 2 tablespoons Boiling water
• 120 grams Sour cream
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 100 grams Powdered sugar

📝 Instructions

16 steps

1. Preheat the oven to 175°C (350°F). Grease a 9-inch springform pan and set aside.

2. In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring in between, until smooth. Let it cool slightly.

3. Stir in granulated sugar and the egg into the chocolate mixture until well combined.

4. Fold in the flour until just incorporated, then spread the mixture evenly across the bottom of the prepared pan as the fudge brownie base.

5. Bake the brownie base in the preheated oven for 15 minutes. Remove from the oven and let it cool as you prepare the cheesecake filling.

6. In a small bowl, dissolve the instant coffee powder in boiling water and set aside to cool.

7. Using a stand mixer or hand mixer, beat the cream cheese and powdered sugar together until smooth and creamy.

8. Blend in the sour cream, vanilla extract, and the dissolved coffee mixture until fully incorporated.

9. Add the eggs, one at a time, mixing on low speed just until each egg is blended. Avoid overmixing to prevent air bubbles.

10. Pour half of the cheesecake batter over the cooled brownie base in the springform pan.

11. Melt the reserved chocolate chips (around 60 grams) and drizzle half into the batter. Use a knife to swirl the chocolate through, creating a marbled effect.

12. Pour the remaining cheesecake batter over the swirled layer and repeat the marbling process with the remaining melted chocolate.

13. Place the pan on the middle rack of the oven and bake for 45 minutes, or until the center is slightly set but still jiggles when gently shaken.

14. Turn the oven off and prop the door open slightly. Let the cheesecake cool in the oven for 30 minutes to prevent cracking.

15. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

16. Before serving, remove the cheesecake from the springform pan and slice into wedges. Enjoy your Fudge Bottom Chocolate Marbled Coffee Cheesecake!

Nutrition Facts

1 serving (138.1g)

Calories		495
% Daily Value*
Total Fat		32.6 g	42%
	Saturated Fat	19.3 g	97%
	Polyunsaturated Fat	0.0 g
Cholesterol		130 mg	43%
Sodium		177 mg	8%
Total Carbohydrate		47.8 g	17%
	Dietary Fiber	1.7 g	6%
	Total Sugars	39.8 g
Protein		7.5 g	15%
Vitamin D		0.4 mcg	2%
Calcium		72 mg	6%
Iron		1.2 mg	7%
Potassium		88 mg	2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2929 cal (57.0%%)

Protein: 297 cal (5.8%%)

Carbs: 1911 cal (37.2%%)