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Camp Coffee and Hazelnut Cheesecake

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



  • 113g/4oz butter
  • 227g/8oz digestive biscuits, finely crushed


  • 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


  • 142ml double cream, lightly whipped
  • Whole hazelnuts (optional)


  1. 1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. 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. 3. Leave to cool, then place in the fridge for 30 minutes to set.
  4. 4. Reduce the oven temperature to 160°C/325°F/gas mark 3.
  5. 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. 6. Sprinkle the chopped hazlenuts into the base of the flan dish and pour over the cheese mixture.
  7. 7. Bake in the oven for 35-40 minutes or until set.
  8. 8. When cold, decorate with the swirls of cream and whole hazelnuts if desired.

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