Name: Baked mocca cheesecake
Cook time: 60 min
Total time: 60 min
Yield: serving
Cuisine: Bake
Ingredients: 75.00 g butter; 50.00 ml brown sugar soft; 200.00 g caramel biscuits; 500.00 g cream cheese; 150.00 ml brown sugar soft; 125.00 ml flour cake; 2.00 ml vanilla essence; 3.00 eggs extra-large; 30.00 ml cream; 10.00 ml nescafé instant coffee granules; 10.00 ml water boiled

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Ingredients (11)

CRUST

75.00 g	butter
50.00 ml	brown sugar — soft
200.00 g	caramel biscuits

FILLING

500.00 g	cream cheese
150.00 ml	brown sugar — soft
125.00 ml	flour — cake
2.00 ml	vanilla — essence
3.00	eggs — extra-large
30.00 ml	cream
10.00 ml	nescafé instant coffee granules
10.00 ml	water — boiled

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Method:

Preheat the oven to 160 ºC. Grease a 20 cm springform cake tin with butter or margarine, or spray with nonstick spray. Mix all the ingredients for the crust and press onto the base of the tin. Beat all the filling ingredients together until well blended and smooth. Pour into the prepared crust. Bake for about one hour or until the filling has set, switch off the oven and cool the cake in the oven. Carefully remove the ring of the tin and transfer the cake to a serving platter. Dust with cocoa and decorate with chocolate-coated coffee beans.
Makes a medium-sized cheesecake.