Baked Coffee Cheese Cake

Ingredients

Filling
2 250g Philadelphia cream cheese *
1/2 cup sugar
1 tsp vanilla paste
2 tsp coffee extract
50 ml Mr Black coffee liqueur
2 eggs

Crust
170g digestive biscuits crushed
85g butter melted

Instructions

Heat oven to 150 C

Combine the melted butter and crushed biscuits into a medium Mason Cash bowl.

Firmly press the biscuit mixture into a Bakemaster fluted pie pan.

Using a Cuisinart stand mixer, beat cream cheese, sugar, vanilla, coffee extract and Mr Black with mixer on 4 until blended. Add eggs; beat just until blended.

Pour into crust.

Bake 40 min, or until centre is almost set. Turn off oven, leave cheesecake in the oven to cool for 2 hours. If you open the door whilst it is cooking or cooling in the oven you risk the top cracking.

Remove from oven to cool completely. Then place in the fridge in the pan for at least 3 hours.

The cake tastes best served at room temperature.

* I always use high quality branded ingredients. Don’t cheap out on the cream cheese as it is the core ingredient of the cake.