Camp Coffee and Hazelnut Cheesecake

Number of Portions
Camp Coffee and Hazelnut Cheesecake


- Base:
- 113 grams butter
- 100 grams self-raising flour
- Decoration:
- 142 ml double cream, lightly whipped
- Whole hazelnuts (optional)
- 227 grams digestive biscuits, finely crushed
- Filling:
- 227 grams full fat soft cheese
- 57 grams caster sugar
- 2 eggs, large
- 20 ml Camp Coffee
- 142 ml double cream, lightly whipped
- 28 grams hazelnuts, finely chopped


Preheat the oven to 180°C/350°F/gas mark 4.

Melt the butter in a saucepan and stir in the digestive biscuits. Use to line the base and sides of a 225mm/9” flan dish and bake for 5 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 3.

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

Sprinkle the chopped hazlenuts unto 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 the swirls of cream and whole hazelnuts if desired.


A rich, yet light cheesecake.

Products used in this recipe: