White Chocolate Coffee Cheesecake – luscious, decadent & a perfect way to end a splendid meal. White chocolate, Kahlua, cream – well of course this is going to be good. This is a mix & set-in-the-fridge cheesecake, which is less daunting for people to make than its baked cousin. Make this a day or two ahead of serving & all that’s left to do is slather the top with billowy whipped cream & some chocolate covered coffee beans. Maybe some shavings of white chocolate if the mood takes you there.
Jump to RecipeIt’s been such a long time since I’ve made a cheesecake that sets in the fridge as opposed to baking that I forgot how easy they are to make & how truly creamy & luxurious they are to eat. And rich. So rich. But it’s cheesecake, being rich & decadent shouldn’t come as a surprise.
I first developed this cheesecake recipe for a Christmas cookbook I wrote when I was living in Canada. It’s such a good recipe I still make it 16 or 17 years later. If you’re going to make one dessert this holiday season, make this – White Chocolate Coffee Cheesecake. It’s make-ahead – that always scores point in my world; you’ll be popular AF & you’ll get to eat a slice. Or if you’re greedy like me, maybe two slices. Try this Lemon Curd Cheesecake Bar recipe or Golden Syrup Cheesecake.
white chocolate coffee cheesecake
Equipment
- 9-inch (22cm) springform pan
Ingredients
- 12 oz vanilla flavored or plain cookies (I used Nilla Wafers)
- 1/2 cup butter, melted
- 1/2 cup strong black coffee
- 1 envelope unflavored gelatin
- 12 oz white chocolate (340g) I use Lindt chocolate, plus extra*
- 2 8 oz packages cream cheese, softened (2 x 250g)
- 1/2 cup granulated sugar
- 1/4 cup coffee flavored liqueur I use Kahlua
- 1 cup heavy cream
- chocolate covered coffee beans for decoration, optional
Instructions
- Grease 9-inch (22cm) springform pan & line base & side with parchment paper.
- Crush cookies in food processor until they're fine crumbs. Add melted butter & process until well combined. Scrape mixture into prepared pan. Using a straight-sided, flat bottom glass, press mixture over base & three-quarters of the way up the side of pan. Refrigerate for 30 minutes.
- Place coffee in small saucepan; sprinkle gelatin over coffee. Stir over medium-low heat until gelatin is dissolved; cool.
- Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute; stir. Continue to microwave for 20-second intervals until chocolate is melted.
- Beat cream cheese, sugar & liqueur in large bowl with electric mixer for 5 minutes or until smooth. Add chocolate & gelatin mixture; beat until well combined & very smooth. Scrape the mixture into the crust; smooth the top. Cover & refrigerate or 8 hours or overnight until cold & set.
- Beat whipping cream in small bowl with electric mixer until soft peaks form. Spread cream over cheesecake. Remove the outer springform ring from the cheesecake. Carefully slide a large knife or spatula under the cheesecake to remove from the metal base. I leave the parchment paper attached usually to ensure the cheesecake doesn’t crack. Decorate with coffee beans &/or extra white chocolate if desired (see note below) Serves 10.
Notes
Brandy says
Cannot find kahulas or baileys. What should I use?
Lovoni says
Just look for Irish cream then, it’ll be like the generic variety. Failing that, use the same amount in good, strong coffee that you’ve let cool.
Brandy says
Thank you.