Creme Caramel Latte Cheesecake
Creme Caramel Latte Cheesecake is a no-bake dessert cake with a base of butter and biscuit crumbs with a filling of cream cheese and caramel pudding mixture.
Ingredients
- 2 cups Dream Whip topping prepared as instructed on the box
- 300 grams cream cheese soft @ room temp
- 1 packet Royal Creme Caramel powder and sauce
- 1 tsp Maxwell House Coffee powder any coffee powder will do
- 10 digestive biscuits crushed
- 90 gms butter
- ½ tin condensed milk 1 cup
- 1 cup thick cream
- 2 tsp gelatin powder
Instructions
- Grease the base of 23 cm springform tin. Combine the biscuit crumbs with melted butter and press the mixture evenly onto the base of the tin. (tip : use bottom of the glass to press evenly ). Refrigerate until firm.
- Dissolve 2 tsp gelatin powder in 3tbsp boiling water (try cooking on a slow flame for 2 min till smell disappears).
- Using an electric cake mixer beat together cream cheese, cream, caramel powder, caramel sauce, and condensed milk. Dissolve the coffee granules in 1 tbsp hot water and add to the cheese mixture. Also add in the dissolved gelatine.
- Now without using the electric beater slowly fold in 1 cup Dream Whip cream into the cheese mixture with help of a ladle. Pour into the cake tin over the biscuit layer and spread evenly.
- Refrigerate until set which will take a minimum of 4 to 5 hours. Decorate with the remaining Dream Whip cream as you wish and serve chilled.
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