Camp Coffee and Hazelnut Cheesecake
A rich, yet light cheesecake.
Serves:
6-8
Level:
easy
Prep Time:
15 minutes
Cook Time:
1 hour 30 minutes
Ingredients...
Base
- 113g/4oz butter
- 227g/8oz digestive biscuits, finely crushed
Filling
- 227g/8oz full fat soft cheese
- 57g/2oz caster sugar
- 2 eggs, large
- 20ml/4tsp Camp Coffee
- 142ml double cream, lightly whipped
- 28g/1oz hazelnuts, finely chopped
- 100g/3½oz self-raising flour
Decoration
- 142ml double cream, lightly whipped
- Whole hazelnuts (optional)
Method...
- 1. Preheat the oven to 180°C/350°F/gas mark 4.
- 2. Melt the butter in a saucepan and stir in the digestive biscuits. Use to line the base and sides of a 225mm/9” flan dish and bake for 5 minutes.
- 3. Leave to cool, then place in the fridge for 30 minutes to set.
- 4. Reduce the oven temperature to 160°C/325°F/gas mark 3.
- 5. Soften the cream cheese and place in a bowl with the sugar, cream and flour then whisk until smooth. Beat in the eggs then add the Camp Coffee essence and mix well.
- 6. Sprinkle the chopped hazlenuts into the base of the flan dish and pour over the cheese mixture.
- 7. Bake in the oven for 35-40 minutes or until set.
- 8. When cold, decorate with the swirls of cream and whole hazelnuts if desired.
