Vanilla Coffee Baked Cheesecake

    Vanilla Coffee Baked Cheesecake


    26 people made this

    A rich coffee vanilla flavoured cheesecake made with sour cream and cream cheese. Baked on a base of pecans and chocolate wafer crumbs. Serve chilled.

    Serves: 12 

    • 1 1/2 cups (170g) chocolate wafer crumbs
    • 1 1/2 cups (170g) chopped pecans
    • 60g butter
    • 670g cream cheese, softened
    • 1 cup brown sugar
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 4 teaspoons instant coffee
    • 2 tablespoons plain flour
    • 1 cup (230g) sour cream

    Preparation:30min  ›  Cook:45min  ›  Extra time:8hours chilling  ›  Ready in:9hours15min 

    1. Preheat oven to 200 degrees C.
    2. Combine the chocolate wafer crumbs, pecans and butter then mix well. Press into the bottom and 1/2 up the sides of one 23cm springform tin.
    3. In a large bowl, with an electric mixer on medium speed, beat together the cream cheese and brown sugar until fluffy. Beat in the eggs, vanilla and instant coffee until smooth and well blended, approximately 2 minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared base and smooth top.
    4. Bake for 15 minutes then reduce oven temperature to 150 degrees C and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the centre. Let cake cool for 2 to 3 hours then refrigerate until well chilled, approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the tin and remove the cake from the springform tin. Slice and serve.

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