Cake with coffee cream

Cheesecake with coffee

Cheesecake with coffee tastes delicious and looks great. In fact, this cake is a combination of two cakes – a sponge cake and a cheesecake. Both cakes are joined together by coffee cream, which is made by combining custard with butter. As this cake is a bit time-consuming to make, I suggest splitting the work on it for two days. On the first day, you can bake the sponge cake and the cheesecake, and on the second day, the coffee cream. I encourage you to try the following recipe for cheesecake with coffee and I wish you successful baking.

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Cake with coffee cream

Ingredients for cheesecake with coffee.

Plain sponge cake:

  • 7 egg whites “M”
  • 200 g crystal sugar
  • 80 g all-purpose flour
  • 80 g potato flour
  • 1 teaspoon of baking powder
  • 1 tablespoon of vinegar
  • 2 tablespoons of instant coffee powder
  • 1 packet of vanilla sugar
  • a pinch of salt

Colourful sponge cake:

  • 5 eggs “L”
  • 120 g icing sugar
  • 120 g all-purpose flour
  • a pinch of salt
  • 1/2 teaspoon of baking powder
  • 1-2 drops of pink food colouring


  • 150 g butter
  • 3 egg yolks
  • 4 eggs “L”
  • 1 kg quark cheese
  • 200 g icing sugar
  • a pinch of salt
  • 40 g vanilla pudding powder

Coffee cream:

  • 4 egg yolks
  • 350 g butter
  • 200 g crystal sugar
  • 2 tablespoons of instant coffee powder
  • 500 ml milk (2,8 % fat or above)
  • 50 g potato flour


  • icing sugar for dusting the cake

How to make cheesecake with coffee.

Preparation of plain sponge cake.

Put a pinch of salt into a bowl, add egg whites and, using a mixer or a hand whisk, whisk until well-foamed. Then, in small batches add crystal sugar and vanilla sugar, while whisking constantly. Next, add the vinegar, then gently stir in the sifted flour and baking powder. Pour the cake batter onto a baking tray lined with baking paper, then use a spoon to form piles from it, to obtain an uneven structure in the shape of mountains and valleys. Sprinkle the cake batter with instant coffee powder.

Preparation of colourful sponge cake.

Put the egg whites into a bowl along with a pinch of salt and whisk until very fluffy. After that, add the icing sugar in small batches, while whisking constantly. When the egg whites are stiff, add the food colouring and alternately stir in the egg yolks and sifted flour and baking powder. Use a spoon to place the colourful cake batter on the plain cake batter previously sprinkled with coffee, spread it evenly, all the while trying not to damage the hills formed from the plain cake batter. Put the tray with the cake batter in an oven preheated to 180 degrees Celsius and bake for 35-40 minutes. Let the baked cake cool down and when it is cold, cut it in half lengthwise.

Cheesecake – preparation.

Put the icing sugar and egg yolks in a bowl and rub until fluffy and creamy. Add the quark cheese, vanilla pudding powder, and liquid but cold butter in small batches. In a separate bowl, beat the egg whites together with a pinch of salt until stiff peaks are formed. Gently add whipped egg whites to the cheese mass. Pour the cheese mass into a baking tray lined with baking paper, then put it in an oven preheated to 180 degrees Celsius for 40 minutes. Let the baked cheesecake cool down.

Coffee cream – preparation.

Pour 300 ml of milk into a pot, add sugar and bring it to a boil. Meanwhile, thoroughly mix the coffee with egg yolks, potato flour and the remaining milk in a cup. When the milk in the pot starts to boil, pour in the liquid from the cup. Boil the pudding over medium-high heat for 2-3 minutes, stirring constantly. Cover the hot pudding with cling film and set it aside to cool. Rub the soft butter to a fluffy, creamy consistency. Subsequently, gradually add the cold pudding to the butter, while rubbing continuously.

Assembling of the cheesecake with coffee.

Spread the first sheet of the sponge cake with half of the coffee cream and place the cheesecake on it. Cover the cheesecake with the remaining coffee cream and place the second cake top on it. Put the cake in the fridge for a few hours, so that the cream thickens well. Sprinkle the cheesecake with coffee with icing sugar before serving.

Cake with coffee cream

Good to know when making cheesecake with coffee.

I baked the sponge cake and the cheesecake in a rectangular baking tin measuring 24 by 32 centimetres.

The eggs and egg whites used for making the cake should be at room temperature.

The food colouring can be replaced with a few drops of beetroot juice or powdered kisiel.

When arranging the cheese top on the sponge cake, you have to be a bit careful not to let it break. I place the cheesecake on a plastic tray and carefully slide it onto the sponge cake.

Instead of icing sugar, you can decorate the cheesecake with coffee with chocolate glaze or grated chocolate.

Do you like cheesecakes? if so, try our recipe for Japanese cheesecake.

Cake with coffee cream
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