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Coffee Break Cheesecake


Coffee Break Cheesecake

  • Good for 8-10 persons
  • Cook Time: 100 minutes
  • Prep Time: 40 mins plus 15 mins to freeze


For the crust:
200g crushed Graham
1/2 cup melted butter
1/2 cup sugar

For ganache:
1 cup NESTLÉ All Purpose Cream
1 cup chopped unsweetened chocolate
2 tbsp NESCAFÉ Classic

For filling:
500g cream cheese
1 1/3 cups sugar
2 tbsp all purpose flour
2 tbsp dark rum
2 tbsp NESCAFÉ Classic
2 tbsp unsweetened cocoa
1 tbsp vanilla extract
1 tbsp honey or maple syrup
4 large eggs


For the crust:
Combine ingredients and mix until crumbs begin to stick together. Press mixture into the bottom and into ½ inch of the side of a spring form pan. Bake for 10 minutes. Set aside to cool.

For the ganache:
Simmer cream over low heat. Add chocolates and coffee and mix until chocolate is melted and ganache is smooth. Set aside.

For the filling:
Beat cream cheese and sugar together. Add in flour. In a bowl, combine rum, coffee, cocoa, vanilla extract and honey. Mix to dissolve coffee. When coffee is dissolve add mixture into the cream cheese. Beat until fully incorporated. Add in eggs one at a time while scraping down sides of the mixing bowl.

To assemble:
Pour over prepared mocca ganache into the prepared crust. Freeze for 15 minutes or until ganache layer is firm. When ganache is firm, pour over prepared filling. Bake on a 350° degrees oven for 1 ½ hours or until top is brown, puffed and cracked at edges. Transfer cheesecake to rack and cool for 20 minutes before slicing and serving.


Carbohydrates: 68.6 g
Protein: 8.7 g
Fats: 45.6 g
Calories: 721 kcal


Coffee improves performance by stimulating the brain to improve alertness and focus.


Taking a break is found to reduce mistakes and boredom in work, thus helps keep you more focused and productive. So take at least two 15-min breaks - one in mid-morning and another mid-afternoon.