Coffee Marbled Cheesecake

I have the intention of making this cheesecake for a friend's birthday. So i tried out last week for myself, making sure of my correct oven temperature to well bake it and also because i wanted to make it a round cake as the original recipe was in a loaf form. I dont bake a lot of cheesecakes so just to be safe, i tested out myself first. 

I followed the recipe quite closely with a change in the cake base from oreo to digestive biscuits and i hv also used greek yogurt to replace sour cream. You can also use a 9inch by 6 inch pan, fully lined with foil paper . It is my first time making a coffee cheesecake,  i cant even remember if i hv eaten a coffee cheesecake before but i adore this version of a coffee cheesecake.

120gm digestive biscuits

60gm melted butter

250gm cream cheese, at room temperature

125gm sugar

1tbsp cake flour

100gm greek yogurt

100gm whipping cream

2 large eggs ( size A )

1.5tbsp instant coffee mixed with 1 tbsp boiling water

1 tbsp cocoa powder mixed with 1 tbsp boiling water

1/2 tsp cornstarch

Prepare a kettle of boiling water. Grease the base and sides of the pan. Crush the digestive biscuits until fine and mix in the melted butter until well blended. Press that into the base of the pan. To level it evenly, you can use the back of the spoon. Wrap the outside of the tin with 2 layers of aluminium foil , put it in the freezer and proceed to make the filling. Preheat the oven at 150C ( mine at 155C) top bottom heat only, no fan. 

In the bowl on an electric mixer using paddle attachment, beat the cream cheese and sugar until creamy. Put in that 1 tbsp of flour and beat till smooth. Add in the greek yogurt together with the whipping cream and beat till well combined.  Scrape the sides of the bowl if necessary. Add in the eggs and beat till smooth. Add in the coffee mixture and mix till well blended.

Mix dissolved cocoa powder with cornstarch. Spoon 3 tbsp of the coffee cheese batter and mix with the cocoa powder mixture until smooth. Remove the pan from the freezer and pour the cheese batter into pan. Drop dots of cocoa mixture into the coffee cheese mixture and using a knife or test skewer, make swirls . Put the pan in another larger pan and position it in the lower rack of the oven . Pour in the boiling water into the larger pan, almost half way up the cake pan.

Bake the cheesecake for an hour. Turn off the heat, slowly remove the tray with water and let the cake cool in the oven for another one hour with door ajar. After one hour, remove from oven and let cool completely before chilling in the fridge. 

So here's another cheesecake post linked to the Bake Along 4th Annivesary Theme

Linking this to Little Thumbs Up event ( May: Yogurt ) organised by Zoe of  Bake for Happy Kids and Doreen  of My Little Favorite DIY hosted by Cheryl of Baking Tai Tai