'Easy' coffee and hazelnut cheesecake recipe is 'deliciously rich' and only takes 8 steps

This recipe comes from Camp Coffee and is rich, yet light cheesecake. It is easy to make taking 15 minutes to prepare and a cooking time of one hour and 30 minutes.

Camp Coffee has shared various recipes for cakes, bakes and drinks all using the special ingredient of coffee.

However, their cheesecake dish serves six to eight people, perfect if you're having family or friends over to enjoy the sweet treat.

Cooks can even get the kids involved with the baking by decorating the cheesecake over the weekend.

So, if foodies are looking to make something comforting and deliciously rich this recipe is for you.

How to make coffee and hazelnut cheesecake recipe:

Ingredients:

Base:

• 113g/4oz butter
• 227g/8oz digestive biscuits, finely crushed

Filling:

• 227g/8oz full-fat soft cheese
• 57g/2oz caster sugar
• Two eggs, large
• 20ml/4tsp coffee
• 142ml double cream, lightly whipped
• 28g/1oz hazelnuts, finely chopped
• 100g/3½oz self-raising flour

Decoration:

• 142ml double cream, lightly whipped
• Whole hazelnuts (optional)

Method:

Firstly, preheat the oven to 180°C/350°F/gas mark four.

Melt the butter in a saucepan and stir in the digestive biscuits. Use to line the base and sides of a 225 mm/9” flan dish and bake for five minutes.

Leave to cool, then place in the fridge for 30 minutes to set. Reduce the oven temperature to 160°C/325°F/gas mark three.

Soften the cream cheese and place it in a bowl with the sugar, cream and flour then whisk until smooth. Beat in the eggs then add the Camp Coffee essence and mix well.

Sprinkle the chopped hazelnuts into the base of the flan dish and pour over the cheese mixture. Bake in the oven for 35-40 minutes or until set.

When cold, decorate with swirls of cream and whole hazelnuts if desired.