Side Pannel
Caramel Chai Latte Cheesecake
Caramel Chai Latte Cheesecake
- Recipe Submitted by maryjosh on 03/26/2019
Ingredients List
- 100g Arnott’s Butternut Snap Cookie biscuits
- 150g digestive biscuits
- 100g butter, melted
- 500g cream cheese, at room temperature
- 300g sour cream
- 380g can Nestlé Caramel Top ’n’ Fill
- 2 Coles Australian Free Range Eggs
- 2 teaspoons coffee powder
- 1 tablespoon boiling water
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
Directions
Step 1
Preheat oven to 150C. Grease and line the base and side of a 20cm (base measurement) springform pan.
Step 2
Process combined biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan. Use a straight-sided glass to spread and press mixture over the base and side. Place in the fridge for 30 mins to chill.
Step 3
Process the cream cheese, sour cream and caramel in a food processor until smooth. Add the eggs and process until smooth. Combine the coffee and water in a bowl. Add to cream cheese mixture with the ginger, cinnamon, cardamom and cloves. Process until smooth. Pour mixture into base.
Step 4
Place the pan on a baking tray. Bake for 1 hour or until almost set. Turn oven off. Cool cheesecake in oven, with the door ajar, for 2 hours. Place in the fridge for 3 hours to chill. Cut into wedges to serve.
Preheat oven to 150C. Grease and line the base and side of a 20cm (base measurement) springform pan.
Step 2
Process combined biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan. Use a straight-sided glass to spread and press mixture over the base and side. Place in the fridge for 30 mins to chill.
Step 3
Process the cream cheese, sour cream and caramel in a food processor until smooth. Add the eggs and process until smooth. Combine the coffee and water in a bowl. Add to cream cheese mixture with the ginger, cinnamon, cardamom and cloves. Process until smooth. Pour mixture into base.
Step 4
Place the pan on a baking tray. Bake for 1 hour or until almost set. Turn oven off. Cool cheesecake in oven, with the door ajar, for 2 hours. Place in the fridge for 3 hours to chill. Cut into wedges to serve.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
