Caffè mocha marble cheesecake

I treat myself to a slice of this cake on rare occasions due to my strict stomach ulcers diet, and for that reason, I have been going back and forth whether I should post the recipe or not. Nevertheless, Shavuot is coming up this weekend, which gives me good excuse to share it so others can enjoy it too.
What’s better than a caffè mocha in the form of a creamy marble cheesecake? The mocha swirl on top is so delicious, so even if you are not a coffee drinker, like I am, you’ll love this decadent cake!

Bakers notes:

Originally I used Lotus Biscoff cookies for the cookie crust but you can use graham crackers or digestive cookies as I used here.
Preferably bake the cake the day before you want to eat it, so it has time to chill in the refrigerator overnight.
Use good quality cocoa powder, I like to use Valrhona.
If Tnuva 5% Quark white cheese is not available, use low fat cream cheese instead.

Makes one 9in/22cm cake

Ingredients
For the crust:
Unsalted soft butter for greasing the pan
200 gr. plain digestive cookies *see notes
60 gr. unsalted butter, melted

For the cheese filling:
250 gr. 5% Tnuva Quark white cheese, room temperature *see notes
200 gr. light cream cheese, room temperature
400 ml. sour cream, room temperature
3/4 cup sugar
3 eggs

For the mocha swirl:
1 tsp instant coffee powder
1 tbsp cocoa powder, sifted
1 tbsp hot whole (3% milk-fat) milk

Directions
Preheat oven to 350°F/180°C. Lightly butter a springform pan and wrap exterior with heavy duty aluminum foil.

In a food processor, finely grind cookies. Add butter and pulse to combine.

Press mixture evenly into the bottom and up the sides of the prepared pan. Bake on the lower rack for 12 minutes. Set aside to cool completely.

Reduce oven temperature to 325°F/170°C.

Place Tnuva Quark white cheese and light cream cheese in the bowl of an electric mixer fitted with the paddle attachment, and beat on low speed until smooth, scraping down the sides of the bowl. Add sour cream, sugar and eggs and beat just until smooth, don’t overmix.

In a small bowl whisk together coffee and hot milk until dissolved, add cocoa powder and 1/4 cup of the cheese filling and whisk until well combined.

Pour cream cheese filling over the crust. Drizzle mocha filling in a circular pattern over cheese filling. Using a knife, make circular strokes to create swirls. Set springform pan in roasting pan and place onto the lower rack of your oven. Pour boiling water into roasting pan to reach 1 inch up sides of the springform pan and bake until the cake is set but still a little wobbly in the center, about 1 hour.

Turn the oven off and let cake cool in the oven for 1 hour. Refrigerate, uncovered until firm, 4 hours or overnight.

Happy Shavuot! xx

*This recipe was originally published in Laisha Magazine.