MannaBrew Baked Cheesecake

Instructions

1. Prep the Oven & Pan: Preheat your oven to 160°C. Line the base of a 20–23 cm springform pan with baking paper, and wrap the outside base with foil (if using a water bath).
2. Make the Crust: Combine crushed biscuits, melted butter, and optional ground MannaBrew. Press evenly into the base of the prepared pan. Bake for 8–10 minutes, then set aside to cool.
3. Prepare the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy (do not overmix). Add eggs one at a time on low speed. Mix in the sour cream, vanilla extract, salt, and cooled strong MannaBrew until silky and smooth. Gently fold in nuts if using.
4. Bake in Water Bath: Pour the cheesecake filling over the cooled crust. Place the springform pan inside a larger roasting tin and pour hot water into the tin halfway up the sides of the pan. Bake for 50–70 minutes — the center should still have a slight jiggle.
5. Cool & Chill: Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool inside for 1 hour. Remove from the oven, let it reach room temperature, then refrigerate for at least 4 hours (ideally overnight).
6. Serve: Slice chilled and decorate with your favorite toppings.