Sunday, 20 November 2011

Toffee Nut Latte Cheesecake




Ingredients(6"):
a piece of chocolate sponge cake - recipe

For the Filling:
Creamcheese 125 g
Whippingcream 200 ml
Gelatine 1 tbsp
Water 10g
Toffee Nut Latte
(3 in 1 coffee+hot water+milk+toffee nut syrup)
Sugar 20 g

Method:
1. Cream the cheese with sugar. Beat well
2. Dissolve the gelatine with water
3. Pour coffee into cheese mixture
4. Add the gelatin water
5. Whipped the cream until stiff
6. Fold-in the whipped cream, pour into the cake tin & chill for 2 hours

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