NESCAFE 3in1 Hazelnut

Enjoy a perfectly blended cup of coffee infused with the rich taste of Hazelnut and the perfect mix of coffee, creamer and sugar to suit all coffee lover's taste. Simply the best you can put together.

  • NESCAFE 3in1 Hazelnut
  • NESCAFE 3in1 Hazelnut
bean-leaf
NESCAFE 3in1 Hazelnut
  • Icon-beans_1_4
    Made from

    Robusta bean

  • Nescafe_Vitamin
    Good to know

    70 calories only per sachet only

Instant Coffee

Instant Preparation

Empty the sachet, pour hot water, stir well and enjoy!

  • Nutty
    Treat yourself with a delicious burst of hazelnut
  • The World's Favorite
    A perfectly blended cup of coffee
  • Perfect Balance
    … of creamed coffee and sugar infused with hazelnut
NESCAFÉ 3in1 Classic

Whenever & Wherever You Want!

Coffee Mixes

On the go, at uni, at the office, or even camping, this is the coffee you can take with you. It’s all packed into convenient single-serve sachets created especially so you can experience the great taste of NESCAFÉ with ease.

Compreender o café

More cheescake please!

The talk of every dinner party!

Ingredients

  • 170 g
    Grounded digstive biscuit
  • 125 g
    Melted butter
  • 2 tbsp
    Sugar
  • 230 g
    Cream cheese
  • 3
    Eggs
  • 225 g
    Sugar
  • 5 tsp
    NESCAFÉ Red Mug
  • 230 ml
    Sour cream
  • 2 tsp
    Vanilla
  • Caramel syrup
  • As desired
    Whipped cream

Method of Preparation

1) Preheat the oven to 175 C
2) Add some oil to the bottom of a 22 cm pan
3) Mix the biscuit with the melted butter and 2 tbsp of sugar
4) Add the biscuit mix to the the pan and use your hand to press it till it is spread across the pan
5) Bake for 8 min and let it cool down
6) Turn down the oven heat to 165 C
7) Mix the cream cheese with the sugar while blending
8) Add the eggs one by one to the cream mixture while whisking 
9) Mix the sour cream, NESCAFÉ and the vanilla extract
10) Pour the sour cream mixture on top of the biscuit layer
11) Bake the cheesecake for 65 minutes
12) Turn off the oven
13) Open the oven and leave the pan inside for 15 min
14) Take the cheesecake out and let it cool under room temperature
15) Cover it after it cools down and put in the fridge for 8 hours
16) Take it out if the pan, cover it with the caramel syrup and enjoy!