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Coffee and Caramel Baked Cheesecake

Coffee and Caramel Baked Cheesecake

Serves: 8-10

Level: medium

Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes

Ingredients...


  • 75g digestive biscuits
  • 75g Biscoff biscuits
  • 75g butter, melted

Filling

  • 900g cream cheese
  • 250g caster sugar
  • 1 tsp vanilla bean paste
  • Zest 1 lemon
  • 3 tbsp Camp Chicory & Coffee Essence
  • 3 large eggs, beaten
  • 150g tub soured cream
  • 100g salted caramel sauce
  • Cocoa powder, crushed Biscoff biscuits and raspberries to decorate

Method...


  1. 1. Preheat the oven to 180oC, gas mark 4. Place a sheet of baking parchment over the base of a 23cm springform tin and place the ring of the tin on top and close the catch, trim off any excess paper.
  2. 2. Place the biscuits in a food processor and blitz to resemble fine breadcrumbs, mix in the butter. Press into the prepared tin and bake for 10 minutes, cool. Reduce the oven to 140oC, gas mark 1.
  3. 3. Meanwhile, whisk together the cream cheese and sugar until just combined, then mix in the flour, vanilla, lemon zest and Camp essence. Whisk in the eggs along with the soured cream and caramel.
  4. 4. Pour into the tin and place on a baking tray. Bake for 2 hours until just set with a slight wobble in the centre, turn off the oven leaving the cheesecake in until cooled, then chill before serving.
  5. 5. Serve sprinkled with a little cocoa and Biscoff crumbs and top with fresh raspberries.

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