Recipe Centre

Caramel cheesecake

Ingredients
125 g sponge finger biscuits
250 ml strong black Nescafé coffee
250 g cottage cheese
175 ml caramel yoghurt
175 ml fruit yoghurt
250 ml cream
90 g caramel instant pudding

Method:
Spray a 24 x 24 x 5 cm dish with non-stick spray. Dip the finger biscuits in the black coffee and arrange in the prepared dish. Beat the cottage cheese, yoghurt, cream and instant pudding powder in a big mixing bowl. Pour over the biscuits and place in the fridge until it sets. Serve with coffee.

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