Caramel chai latte cheesecake

Caramel chai latte cheesecake


Make your afternoon tea extra special with this caramel and chai latte-inspired cheesecake.

The ingredient of Caramel chai latte cheesecake

  1. 100g Arnottu2019s Butternut Snap Cookie biscuits
  2. 150g digestive biscuits
  3. 100g butter, melted
  4. 500g cream cheese, at room temperature
  5. 300g sour cream
  6. 380g can Nestlu00e9 Caramel Top u2019nu2019 Fill
  7. 2 Coles Australian Free Range Eggs
  8. 2 teaspoons Coles Instant Coffee Powder
  9. 1 tablespoon boiling water
  10. 1/2 teaspoon ground ginger
  11. 1/2 teaspoon ground cinnamon
  12. 1/2 teaspoon ground cardamom
  13. 1/4 teaspoon ground cloves

The instruction how to make Caramel chai latte cheesecake

  1. Preheat oven to 150C. Grease and line the base and side of a 20cm (base measurement) springform pan.
  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.
  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.
  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.

Nutritions of Caramel chai latte cheesecake

calories: 357.066 calories
calories: 28 grams fat
calories: 17 grams saturated fat
calories: 21 grams carbohydrates
calories: 15 grams sugar
calories: 6 grams protein
calories: 231 milligrams sodium
calories: NutritionInformation

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