Caramel cheesecake


Ingredients 7
Servings 6
Time

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.
 

Read more on: dairy
 

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