Elevate your homemade Easter treats with this irresistible sweet moment – Creamy mocha cheesecake, made with Jacobs coffee. Indulge in this ultimate sweet moment with your loved ones!
Creamy mocha cheesecake
Let's make this Easter one to remember with the Jacobs Creamy Mocha Cheesecake.
Ingredients
- For the base:
- 2 packets coconut biscuits, crushed
- ½ cup unsalted butter, melted
- For the filling:
- 690g plain cream cheese, softened
- 2 eggs
- 1 tin sweetened condensed milk
- 2 Tbsp Jacobs Cadbury Wholenut Mocha
- To serve: Melted dark chocolate, chopped nuts
Instructions
PREHEAT the oven to 150°C. Grease and line a 15 cm or 17 cm springform cake tin and set aside.
IN a large bowl mix together crushed biscuits and melted butter until well combined, then transfer and press the mixture into the bottom of the prepared cake tin using a measuring cup.
IN a large bowl add in cream cheese, use an electric hand mixer and beat until softened and smooth, then beat in eggs one at a time, followed by the condensed milk and Jacobs Cadbury Wholenut Mocha, continue mixing until well combined and smooth, pour the mixture over the crust and bake in the oven for 25 – 35 minutes.
THE cheesecake is ready when the top is slightly brown, and the centre is jiggly.
ALLOW the cheesecake to cool down completely, then place into the refrigerator for at least 1 hour before serving.
GARNISH with melted chocolate and chopped nuts. Enjoy!
Made this creamy mocha cheesecake? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Air-fryer chelsea buns
Feature image credit: JNPR
