Choco-Coffee Cheesecake

HTML tutorial

Do search till you find.
Cause I did :)

Not so long ago I discovered Dominika’s blog. Dominika has become quite popular thanks to our Polish Masterchef edition. I think I was a big fan of her since the very beginning of the programme. Cheerful, open-minded, deprived of jealousy, helpful… How not to like her? :) And her Kulinarne Bezdroża (which I would dare to translate to Unbeaten Culinary Track… but still, do forgive me if this translation is inadequate :)) Sooo, her blog… Well, it fully defines and complements her :)
That is why, I wanted to bake something from her recipes so so so much! But to my surprise, it turned out that Dominika keeps on searching for inspiration too! All the time! She is still hungry for cooking challenges! While looking through her recipes, I stumbled across Gotuje bo lubi (Cooks cause she likes it) and I fell in love with one of the cheesecakes immediately :) So as for now, I had to cheat on Dominika a bit ;)

This cheesecake is soft, wet, not sweet at all :)
The combination of tastes is so surprising! Positively so, I mean :)
Just do not turn away from using black currant jam. Just no :)

Here you can find the original recipe.
My version is a bit altered and adjusted to a smaller form :)
It’s really worth trying :)

Sides and Bottom Ingredients (form 18cm)*:

  • 150g biscuits
  • 6 pieces of dark chocolate
  • 60-70g butter
  • pinch of salt

Melt chocolate with butter.
Blend the rest of the ingredients.
Add melted chocolate and blend it all again.

Put the crumbs on the bottom and sides of the form. Press gently the crumbs using your fingers to get a smooth layer.

Place in the fridge… and make the cheesecake mass :)

Cheesecake Mass:

  • 300g cottage cheese
  • 1/4 cup baking sugar
  • few drops of vanilla flavour
  • 3 small eggs
  • 70g dark chocolate
  • 50ml espresso (from 2 tsp of coffee)
  • 50ml heavy cream
  • 2 Tbs whisky
  • 2 Tbs cocoa

Brew coffee.
Leave aside for cooling.

Melt chocolate in a chocolate bath.
Leave aside for cooling.

Mix the cheese a bit.
Add sugar and aroma and mix again.
Start adding eggs, one by one, mixing after each adding.

Add cooled chocolate and mix it in.
Add cooled espresso and mix it in too.

Last but not least, add heavy cream and mix for a moment.
Add sifted cocoa and mix for the last time :)

Place the mass onto the biscuit bottom.

Heat up the oven to 170°C.
The moment you place the cake in the oven, reduce the temperature to 150°C.
Bake it for around 70 minutes.

Chill ajar.


  • black currant jam

Once the cheesecake is cooled, lay some jam on the top of the cake.
Glaze :)


  • 3/4 dark chocolate
  • ok. 30-40ml heavy cream

Heat up heavy cream till the moment of boiling.
Take it off the heat. Add chopped chocolate and stir it until all combined.


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