Espresso Mascarpone Cheesecake with Caramel and Chocolate, Ready to Slice Tips, FAQ & printable recipe

Tips for success

Plan the cheesecake one day before you need it. A full chill overnight gives the cleanest slices and the firmest base, and it means the decorating can happen calmly on the day of serving.

Keep the finished cheesecake covered loosely in the refrigerator so the top does not absorb odours from other foods. Store it on a flat shelf to prevent the caramel web from shifting.

Use a warm, dry knife for every slice. Dip the blade in hot water, wipe it dry, and cut with a single smooth motion, repeating between each piece. This keeps the layers of crust and filling sharp and the rosettes intact. Serve the slices chilled, and add a few coffee beans to each plate just before serving so they stay crisp and aromatic.

Variations

• Graham cracker crust: Replace the chocolate biscuits with graham crackers for a milder, golden base. Crush them finely, mix with the same melted butter, and press into the pan as directed. The lighter crust lets the espresso and caramel flavours stand out more clearly.
• Instant espresso filling: Use instant espresso powder dissolved in a small amount of warm water in place of brewed espresso. This gives a smoother, more concentrated coffee flavour and removes the need to brew and cool a separate batch. Dissolve the powder fully before adding it to the filling.
• Store-bought caramel topping: Use a thick store-bought caramel sauce for the spiderweb and drizzle, warming it gently until pipeable. This saves time on the day of serving and gives a consistent, glossy finish. Thin the sauce with a teaspoon of warm cream if it is too stiff to pipe cleanly.
• Chocolate-free finish: Omit the grated chocolate and dust the top lightly with cocoa powder through a fine sieve. This keeps the surface clean and dark, and it still contrasts well with the pale filling. Add the whole coffee beans last so they stay visible on the rosettes.

Storage and make-ahead

Fridge

Store in the refrigerator, loosely covered, for up to 4 days. Keep it away from strong-smelling foods to protect the coffee flavour.

Keep the cheesecake in the refrigerator, loosely covered with plastic wrap or in a cake container, for up to 4 days. Store it on a level shelf away from strong-smelling foods so the filling keeps its clean coffee flavour. Once cut, cover the exposed surface with plastic wrap pressed gently against it to prevent drying.

The whipped cream rosettes are best eaten within 2 days, since they gradually soften over time. If the caramel web has begun to harden, let the cheesecake sit at cool room temperature for 10 minutes before serving to soften it slightly.

Bake the cheesecake up to 2 days before serving, then chill it fully. Decorate on the day you plan to serve it so the whipped cream stays stiff and the grated chocolate remains crisp.

The caramel sauce can be made 1 day ahead, stored in a covered container in the refrigerator, and gently rewarmed to a pipeable consistency before use. Grate the chocolate just before serving for the best texture and aroma.

Serving ideas

Serve the cheesecake chilled, with a slice cut cleanly so the layers of crust, filling and caramel are visible. Add a single whole roasted coffee bean and a small pile of grated chocolate to each plate for contrast.

A cup of strong black coffee or a shot of espresso pairs well with the coffee flavour and balances the sweetness of the caramel and cream.

For a relaxed dinner party, place the whole cheesecake on a chilled platter at the centre of the table and let guests help themselves. Provide a warm knife and a small server so each slice keeps its shape. Pair the dessert with a dry sparkling wine or a light dessert wine to refresh the palate between bites.

Frequently asked questions

Recipe card

Espresso Mascarpone Cheesecake with Caramel and Chocolate, Ready to Slice

Prep 45 minCook 0 minRest 6 hTotal 6 h 45 minServes 12

Ingredients

• 2 cups chocolate biscuit crumbs (from about 20 crisp chocolate biscuits)
• 6 tbsp unsalted butter, melted
• 3/4 cup granulated sugar
• 2 tbsp finely ground espresso coffee
• 2 tbsp strong brewed espresso, cooled
• 24 oz mascarpone cheese, at room temperature
• 8 oz cream cheese, at room temperature
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup soft caramel pieces, cut into small cubes, plus more for the topping
• 1/3 cup heavy cream, warmed
• 1 cup cold heavy cream, whipped to stiff peaks
• 2 oz dark chocolate bar, for grating
• 12 whole roasted coffee beans, for decorating
• kosher salt, to taste

Instructions

1. Crush the chocolate biscuits into fine crumbs in a food processor or in a zip-top bag with a rolling pin. Stir in the melted butter until the crumbs look like damp sand. Press them firmly into the base and 1 inch up the sides of a 9-inch springform pan, then chill.
2. Pile the finely ground espresso on the board next to the whole roasted coffee beans. Cut the soft caramel pieces into small cubes with a chef's knife so they melt evenly into the filling and the sauce.
3. Beat the mascarpone and cream cheese with the sugar until smooth. Add the eggs one at a time, beating on low speed after each. Mix in the cooled espresso, ground espresso, vanilla and a pinch of salt, then fold in the caramel cubes.
4. Spread the filling evenly into the chilled crust, smoothing it to the rim. Bake in a preheated 325°F (163°C) oven until the edges are set and the centre has only a slight wobble, about 55 to 65 minutes. Cool on a rack, then refrigerate at least 6 hours.
5. Warm the heavy cream in a small saucepan. Melt the remaining caramel pieces with the warm cream over low heat, stirring until glossy and smooth. Let it cool slightly so it thickens enough to pipe.
6. Fill a piping bag with the caramel sauce. Pipe concentric circles and straight lines from the centre across the top of the chilled cheesecake to form a spiderweb pattern.
7. Whip the cold heavy cream to stiff peaks. Pipe swirled rosettes in a ring around the edge of the cheesecake, then drizzle a little more caramel over the rosettes.
8. Grate the chocolate bar over a box grater so fine shavings fall onto the cheesecake. Scatter the whole roasted coffee beans on top, then slice cleanly with a knife dipped in hot water.

Contains: gluten, eggs, milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

8 g

Carbohydrates

46 g

Fat

34 g

Fiber

1 g

Sugar

36 g

Sodium

280 mg

Automatic estimate from the ingredient list, not laboratory-verified.