450g cream cheese, at room temperature
½ cup white sugar
25-30mls shot of coffee
3 eggs, at room temperature
4 bars of Murray River Salt Salted Chocolate, melted to a liquid (30 sec increments in the microwave)
1 cup thickened cream
Pinch of Murray River Salt Pink Flakes
Preheat the oven to 220 degrees bake and prepare a small or large baking pan with parchment paper. If not using a springform pan, ensure that you have long enough baking paper to be able to lift out the cheesecake once baked and set.
In a large mixing bowl, use electric beaters to whip the cream cheese until smooth and creamy. Add the white sugar and shot of coffee. Continue to beat for a few seconds to combine. Add the eggs and beat again to combine.
Add the cooled chocolate liquid and beat for a few seconds to combine.
Add the thickened cream and salt flakes and use a whisk to gently combine.
Pour the batter into your cake tin and bake for 20 – 30 minutes or until the top is slightly burnt, texture and set.
Allow the cake to cool in the oven for 10 minutes with the door ajar.
Transfer the cake to the fridge and allow it to set overnight. Serve with extra Murray River Salt Pink Flakes.
Please place all orders before Wednesday 17th December. Any orders placed after this date may not arrive before Christmas.
Our team will be working up until Tuesday 23rd December at 1pm and will reopen on Monday 5th January 2026 at 9am.
No orders placed will be dispatched between 23rd -5th
Thanks for your support, and wishing you a wonderful holiday season!
