latte cheesecake



  • 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


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.

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