Streusel Coffee Cheesecake

Streusel Coffee Cheesecake
15 Mins
Prep time
10 Mins
Cooking time
Serves 10

What you need

  • 1 1/4 cups coffee milk biscuit crumbs
  • 80g butter, melted
  • 750g block PHILADELPHIA Cream Cheese, softened
  • 1 cup caster sugar
  • 1 1/2 tablespoons cornflour
  • 3 eggs, lightly beaten
  • 2 cups cream
  • 2 teaspoons vanilla essence
  • 1 tablespoon lemon juice
  • 3/4 cup plain flour
  • 3 teaspoons cinnamon
  • 80g butter
  • 1/3 cup brown sugar, lightly packed

How to make it

  • COMBINE biscuit crumbs and butter. Press into a lined 22cm springform pan. Chill.
  • BEAT PHILLY until smooth, add sugar and beat until dissolved. Add cornflour, eggs, cream, vanilla, and lemon juice, beat until combined. Pour into prepared pan.
  • COARSELY grate topping over the cake; bake at 160°C for 1 1/4 hours or until just set. Allow to cool in the oven with the door ajar for 1 hour. Cool for a further 2-3 hours before serving. Serve at room temperature.
  • TOPPING: Sift flour and cinnamon into a bowl, rub in butter and stir through sugar. Press mixture into a ball, cover; freeze for 30 minutes or until firm.