Caramel chai latte cheesecake

Caramel chai latte cheesecake


Make your afternoon tea extra special with this caramel and chai latte-stimulated 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 coffee powder
  9. 1 tablespoon boiling water
  10. half of teaspoon floor ginger
  11. half teaspoon ground cinnamon
  12. half 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 aspect of a 20cm (base size) springform pan.
  2. Process blended biscuits in a food processor till finely crushed. Add the butter and method until properly blended. Spoon into the prepared pan. Use a directly-sided glass to spread and press aggregate over the base and facet. Place inside the refrigerator for 30 minutes to chill.
  3. Process the cream cheese, bitter cream and caramel in a food processor until smooth. Add the eggs and procedure until clean. Combine the espresso and water in a bowl. Add to cream cheese combination with the ginger, cinnamon, cardamom and cloves. Process till easy. Pour combination into base.
  4. Place the pan on a baking tray. Bake for 1 hour or until nearly set. Turn oven off. Cool cheesecake in oven, with the door ajar, for 2 hours. Place within the fridge for 3 hours to relax. 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

You may also like