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Coffee Cheesecake
If you like creamy cheesecake you’ll love this one with its subtle coffee flavour.

Ingredients:

CRUST

330 g shortbread biscuits, crushed
55 g butter, melted
30 ml coffee liqueur

FILLING
3 tubs (230 g or 250 g each) cream cheese
1 container (230 g) mascarpone cheese
200 ml sugar
30 ml Staffords Coffee Extract
10 ml coffee granules
3 eggs
60 ml cake flour

TOPPING
250 g Staffords Dark Choc Disks
80 ml cream
30 ml strong coffee

Directions:

Preheat the oven to 180ºC and put a pan of water in the oven. Line a 220 mm spring form tin with baking paper and grease the paper.

CRUST: Mix the biscuits and melted butter and stir in the coffee extract. Press the crust onto the bottom of the prepared tin.

FILLING: Beat the cream cheese, mascarpone cheese and sugar until smooth. Mix in the coffee extract and coffee granules. Slowly stir in the eggs and flour until just blended. Turn the mixture into the prepared crust and bake for 40-45 minutes or until just set. Open the oven door, switch off the oven and leave the cake to cool in the over for 20 minutes. Remove and leave to cool completely. Chill in the fridge for at least three hours before serving.

TOPPING: Heat the Staffords Dark Choc Disks, cream and coffee, stirring until the Staffords Dark Choc Disks have just melted. Drizzle over the cake in a zigzag pattern. Serves 8-10.