More than 1 hour
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- 1 packet (200g) Marie biscuits, finely crushed
- ½ cup (125gl) melted butter
- 3 tubs (250g each) PnP full-fat cream cheese
- ¾ cup (180ml) sour cream
- 1½ cups (300g) castor sugar
- 3 large eggs
- 1 egg yolk
- 2 Tbsp (30ml) strong coffee or espresso, cooled (optional)
- ¼ cup (60ml) coffee liqueur
- ½ cup (125ml) coffee liqueur
- ⅓ cup (67g) sugar
- Splash water
- 1 tub (250ml) cream, whipped
- 1 packet (6s) PnP candy-coated hollow eggs
- Preheat oven to 160°C and line a 24cm loose-bottomed cake tin with baking paper.
- Mix biscuits and butter together and press mixture onto the base of the tin.
- Blitz remaining cake ingredients in a food processor until smooth. Pour over biscuit base. Wrap clingfilm around the outside of the cake tin if using the water bath method (see cook’s note below).
- Create a water bath by placing cake tin in a deep oven pan.
- Fill pan with lukewarm water until ¾ cup the side of the cake tin.
- Bake for about 80-90 minutes or until just set and slightly wobbly
- in the centre.
- Remove tin from water and cool completely at room temperature.
- Chill in the fridge for at least 3 hours or overnight.
- For topping, combine liqueur, sugar and water in a pot and simmer for 8 minutes or until syrupy. Cool.
- Top cake with cream, syrup and candy-coated chocolate eggs just before serving.
Cook’s note: Although the water bath method will ensure a velvet smooth, crack-free cake, you can easily skip this step. Simply bake at 150°C but take care not to overbake (it should still be slightly wobbly in the centre)