MannaBrew Baked Cheesecake

MannaBrew Baked Cheesecake

Ingredients

Crust
- 200g digestive biscuits (or graham crackers), crushed
- 80g (≈ ⅓ cup) unsalted butter, melted
- Optional: 1–2 tsp finely ground MannaBrew mixed into the crust for extra aroma

Filling
- 750g full-fat cream cheese (3 × 250g packs), softened
- 150g (¾ cup) caster sugar (or coconut sugar for lower GI)
- 3 large eggs, room temperature
- 250ml (1 cup) sour cream or Greek yogurt, room temperature
- 2 tsp vanilla extract
- ⅓–½ cup strong MannaBrew espresso — brew using 3–4 heaped tablespoons of ground MannaBrew in ≈150–200ml hot water (use your espresso machine, stove-top moka pot, or French press). Reduce slightly over low heat if needed to concentrate flavour.
- Pinch of salt
- Optional: ½ tsp cinnamon or 50g toasted chopped pecans/almonds

Topping Suggestions
- Fresh berries or berry compote
- Light dusting of cocoa powder or extra finely ground MannaBrew
- MannaBrew-infused chocolate ganache
- Whipped cream with a MannaBrew drizzle

Instructions

Instructions

1. Preheat oven to 160°C (320°F). Wrap the base of a 20–23cm springform pan with foil (for optional water bath).

2. Crust: Combine crushed biscuits, melted butter, and optional ground MannaBrew. Press evenly into the pan base. Bake 8–10 minutes, then cool.

3. Filling: Beat cream cheese and sugar until smooth (don’t overmix). Add eggs one at a time on low speed. Mix in sour cream, vanilla, salt, and the cooled strong MannaBrew brew until silky. Fold in nuts if using.

4. Bake: Pour filling over crust. Place pan in a larger roasting tin and add hot water halfway up the sides. Bake 50–70 minutes — centre should still have a slight jiggle. Turn off oven, crack the door, and let cool inside for 1 hour. Cool to room temp, then refrigerate at least 4 hours (ideally overnight).

5. Serve chilled, with your chosen topping.

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