Recipe Caramel chai latte cheesecake : Easy, Special and Delicious

Recipe Caramel chai latte cheesecake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Caramel chai latte cheesecake. This Recipe Caramel chai latte cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Caramel chai latte cheesecake was necessary 5h 50m, cook 1h and serving 16. Attention: allergies . Without having to wait long, let's just check the Recipe Caramel chai latte cheesecake

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

13 Ingredients

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  100g Arnott’s Butternut Snap Cookie biscuits
  
  
  


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  150g digestive biscuits
  
  
  


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  100g butter, melted
  
  
  


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  500g cream cheese, at room temperature
  
  
  


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  300g sour cream
  
  
  


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  380g can Nestlé Caramel Top ’n’ Fill
  
  
  


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  2 Coles Australian Free Range Eggs
  
  
  


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  2 tsp Coles Instant Coffee Powder
  
  
  


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  1 tbsp boiling water
  
  
  


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  1/2 tsp ground ginger
  
  
  


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  1/2 tsp ground cinnamon
  
  
  


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  1/2 tsp ground cardamom
  
  
  


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  1/4 tsp ground cloves
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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


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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  

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