Coffee Cheesecake with Cocoa Crumble, Serves 8
A creamy coffee cheesecake, baked to perfection, with a cocoa crumble topping and a dollop of fresh cream. This will be the standout finish to the perfect night at your dinner table!If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Cheesecake
- 2 Tbsp milk ^
- 2 packs instant coffee sachet
- 2 packs cream cheese
- 1 pack caster sugar
- 2 Tbsp flour ^
- 2 eggs ^
Crumble
- 100 g butter ^ melted
- 1 pack cocoa base mix
To Serve
- 1 pack cream whisked
Pantry Staples ^
Instructions
- Preheat oven to 160°C. Line a loaf tin with baking paper, leaving overhang on all sides.
- Place milk and coffee in a small cup and heat in microwave for 10-20 seconds unitl coffee is dissolved. Set aside.
- In a large bowl or bowl of your stand mixer, use electric beaters to combine cream cheese, sugar and flour until smooth. Add the coffee and eggs and beat again.
- Transfer batter to loaf tin and bake on bottom oven rack for about 55 minutes, it should be slightly jiggly in the centre. Turn off the oven and leave the cheesecake inside with the door closed, for 15 minutes. Remove from the oven and allow to cool down for 30 minutes before refrigerating for at least 4 hours.
- While cheesecake bakes, melt butter. Place Cocoa Base Mix in a bowl and pour in butter and use your fingers to mix into a crumble. Spread out onto a lined oven tray and bake on top oven rack for about 15 minutes, until crumbly. Set aside to cool down.
- When cheesecake is ready to serve, whip cream to stiff peaks. Cut cheesecake into slices and top with whipped cream and crumble mixture.
