What more could you ask for in a cheesecake? This caramel and rooibos combination is a must try! This scrumptious treat will go down perfectly with your afternoon tea. This recipe serves eight to 12.
Ingredients:
- 100g butter or margarine, melted
- Two packets of sweet biscuits- crushed (can be a plain chocolate biscuit)
- 500g of cream cheese
- One tin (385g) of caramel condensed milk
- One cup of Laager Rooibos syrup (see recipe here)
- Four teaspoons of caramel essence
- Two cups of fresh cream
- 30g of caster sugar
- 15g of powdered gelatin, dissolved in 50ml of warm, strong Laager Rooibos Tea
Method:
- To make the biscuit crust, mix the crushed biscuits with the melted butter or margarine. Press the mixture into the base of a greased pie dish or loose-bottomed cake tin (23cm in diameter).
- In a bowl, mix the cream cheese, condensed milk, Laager Rooibos syrup and caramel essence together. Whip the cream and castor sugar to the soft peak stage. Add the gelatin to the cream cheese mixture and fold in the cream. Stir until well mixed.
- Pour the mixture into the crust and refrigerate for approximately five hours.
- Garnish with fresh strawberries.
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