Tasty coffee and caramel baked cheesecake recipe – perfect for sharing

Do you have a sweet tooth? When it comes to dessert we can’t help but order one in a restaurant.

But if you want to put your cooking skills to good use then we have a recipe for you. This coffee and caramel baked cheesecake recipe comes from Camp Coffee.

The food dish is ranked at a medium level for cooks but is pretty straightforward to follow with the recipe below.

According to the website, it only takes 20 minutes to prepare and has a cooking time of two hours and 10 minutes.

Perfect for doing other bits and pieces around the home while it bakes. It serves eight to 10 people, great for sharing with loved ones.

How to make coffee and caramel baked cheesecake recipe:

Ingredients:

75g Digestive biscuits

75g Biscoff biscuits

75g butter, melted

Filling:

900g cream cheese

250g caster sugar

1tsp vanilla bean paste

Zest one lemon

Three tbsp Camp Chicory and Coffee Essence

Three large eggs, beaten

150g tub soured cream

100g salted caramel sauce

Cocao powder, crushed Biscoff biscuits and raspberries to decorate

Method:

First, you will need to preheat the oven to 180C, gas mark 4. Place a sheet of baking parchment over the base of a 23cm springform tin and place the ring of the tin on top and close the catch, trim off any excess paper.

Next, place the biscuits in a food processor and blitz to resemble fine breadcrumbs, mix in the butter.

Press into the prepared tin and bake for 10 minutes. Reduce the oven to 140C, gas mark 1.

Meanwhile, whisk together the cream cheese and sugar until just combined, then mix in the flour, vanilla, lemon zest and Camp essence.

Whisk in the eggs along with the soured cream and caramel.

Pour into the tin and place on a baking tray. Bake for two hours until just set with a slight wobble in the centre, turn off oven leaving the cheesecake in until cooled, then chill before serving.

Serve sprinkled with a little cocoa and Biscoff crumbs and top with fresh raspberries.