Easter is the perfect time to indulge in sweet moments with loved ones. We’re celebrating with this creamy mocha cheesecake, using Jacobs Cadbury Cadbury Mochas … a simple yet decadent recipe that combines the richness of Cadbury chocolate and the smoothness of Jacobs coffee.
Creamy Mocha Cheesecake
The Jacobs Cadbury Wholenut Mocha makes this cheesecake irresistible!
- Advertisement -
Recipe by: Tiffany Kate-Lyn Matthews
Serves: 6
Preparation time: 15 minutes
Cooking time: 35 minutes
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
How To Make Creamy Mocha Cheesecake
- 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!
- Advertisement -
