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.
2cupsDream Whip topping preparedas instructed on the box
300gramscream cheesesoft @ room temp
1packet Royal Creme Caramel powder and sauce
1tspMaxwell House Coffee powderany coffee powder will do
10digestive biscuits crushed
90gms butter
½tin condensed milk1 cup
1cupthick cream
2tspgelatin 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.