Sunday, May 20, 2007

Mocha Marble Cheesecake

Biscuit Base:

2 cups blended chocolate biscuit crumbs
100 gm. melted butter
1 1/2 tsp. instant coffee powder (Nescafe)

Cream Cheese fillings:

700 gm. Cream Cheese
50 gm. melted chocolate
1 tsp. instant coffee powder + 2 Tbsp. hot water
100 gm. fine sugar
1 1/2 tsp. Vanilla Essence
2 eggs


(1) For biscuit base: Mix all the ingredients together and press into an 8" springform pan. Press evenly over the bottom and about halwfway up the sides of the pan. Chill in the refrigerator till the biscuit base is harden.
(2) To make the fillings, cream the cream cheese until just smooth about 30 seconds, then add in the sugar and beat till smooth. Add in vanilla essence and add 1 egg and beat until incorporated. Scrape the bowl and add in the second egg and continue beating till smooth.
(3) Scoop out 1 cup of the cheese filling, add in melted chocolate and dissolved coffee powder.
(4) Pour the plaint batter in the prepared biscuit base and smooth the top.
(5) Spoon pools of chocolate filling over the plain batter, making sure to leave some plain batter showing. Jiggle the pan gently to level the batter. Marble the batters with a chopstick (swirl) until the colours are intermingled but not blended.
(6) Place pan in the oven (baine marie / steam bake) for one hour or till cooked.
(7) Let cheese cake cool in the oven and then chill it before serving.

* You can also pour half of the plain mixture into the pan, then scoop some chocolate mixture on top then pour the remainin mixture on top then the remaining chocolate mixture on top. Then swirl for marble effect.


Anonymous said...

hi aunty,

hmm, so tasty, wish i can eat...hehe, i'll complete my confinement soon!

then i'll go to secret recipe! oh, how to lose weight leh.....

Aunty Yochana said...

Congrats Jessi for your bundle of joy.

Take care.


Leng said...

Hi Aunty,

This is the 1st time I am sending my comment. I love all your receipts. Have tried some and all turned up very well. I love this Mocha Marble Cheesecake, pls share your receipt.

Thanks & Regards


Anonymous said...

hello aunty yochana,

I'm so glad to found your website.. u're such a marvelous baker/chef.. & all ur recipes are so tempting.. anyway i've tried ur swiss roll & i've succeded.. thanks alot.. Upon looking at this mocha marble cheesecake, i would really love to try it.. can i have the recipe please... it's for my sister..

Thanks again,

Anonymous said...

Hi Aunty,

Your cake looks so yummy, I am salivating as I looks at it. BTW, do you bake daily, if so, do you eat your goodies, if so do you put on weight ??? If not, can you tell me the secret to it??
Actually, your family is very lucky to have you to bake them so many yummy goodies to eat. Can you please post your recipe of this cheesecake ? Thank you.

Rgs, susan

Aunty Yochana said...

Hi Susan,

I definitely must eat all my bakes so that I know the taste and the textures. So everyday I eat about 6 items of my bakes but all small slices...but after an hour, I will get the best bake of the day and eat again. No secret for being slim but I think all the bakes makes me lose kilos instead of adding. Cos I move a lot and not sitting down the whole day.


Anonymous said...

Hi aunty,

May i know at what temperature did you bake this cake at?

Aunty Yochana said...


Bake at 160C.


dt said...

hi yochana,
how to cut the cheesecake in order to get a clean cut? need to warm the knife? how to warm it?

Aunty Yochana said...

hi dtwhale,

just use a normal knife to slice. Don't use a serrated knife.


Anonymous said...

hi aunty yochana,
i'm a cheesecake lover. i have a doubt in baking, why everytime i bake it comes out filling is ok but the top is hard and cracking. what's wrong with me? you advised to switch on the oven, place the water-bath and batter and bake. my problem is after start preheating the oven, i prepared the mixing. after completing mixing the batter, the oven is already moving very fast. so when is the best time to put the cheesecake inside the oven? please help me.

pauline cheong