Café chocolate cheesecake

Prep 20 min
Plus Refrigeration Time: 360 minutes, Baking Time: 10 minutes
Makes 16 narrow wedges



1 1/3 cups
Oreo cookie crumbs, or chocolate wafer crumbs
1/4 cup
melted butter
6 squares
bittersweet or semi-sweet chocolates
3 pkg
cream cheese, at room temperature
2 tsp


  • Crust: Preheat oven to 325F (160C). Stir crumbs with butter. Press over bottom of a 9-1/2-inch (24-cm) springform pan. Bake in centre of preheated oven for 8 to 10 minutes. Cool.
  • Filling: Coarsely chop chocolate into small pieces. Melt in a small heavy-bottom saucepan set over low heat, removing from heat when some pieces of chocolate are still visible, about 5 minutes. Stir until smooth. Or microwave, uncovered, on medium power until chocolate is almost, but not completely, melted, from 3-1/2 to 4-1/2 minutes. Then stir.
  • In a large mixing bowl, using an electric mixer, or in a food processor, beat or whirl cream cheese with coffee crystals and sugar until smooth, about 2 minutes. Stop and scrape sides of bowl often. Beat or whirl in eggs, 1 at a time. Beat or whirl in melted chocolate and vanilla.
  • Turn filling onto warm crumb crust and smooth top. Bake in centre of preheated 325F (160C) oven until centre of cheesecake seems set when jiggled and a cake tester comes out almost clean, from 1 hour to 1 hour and 10 minutes. Cool 10 minutes on a wire rack. Then, to minimize cracking, run a sharp knife around edge of pan to loosen cake. Don’t remove sides. Cool on a rack.
  • Then cover with plastic wrap and refrigerate until cold, about 6 hours or up to 2 days. Cake freezes well. Serve with a dusting of icing sugar.

For a dense rich cake, whirl filling ingredients together in a food processor. An electric mixer gives a higher lighter cake.

Chatelaine tip

Boxes of Oreo baking crumbs are sold in grocery stores. We preferred this cake made with regular cream cheese and bittersweet chocolate.


Calories 294
Protein 6 g
Carbohydrates 26.2 g
Fat 19.6 g
Fibre 0.6 g
Sodium 296 mg

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