- 200g chocolate digestive biscuits
- 100g butter
- 150ml Wild Africa Cream Caffè Latte
- 20ml Gelatine powder
- 500g Cream cheese
- 120g Caster sugar
- 200ml Double thick cream
Lightly grease a 23cm springform pan using an oil based spray.
Crush your digestive biscuits to a fine crumb. Pour in the melted butter and mix well.
Tip this into your prepared tin then using the back of a spoon, spread the crumb around and press it down to make an even base.
Place in the freezer to chill and set until the filling is ready.
Pour the Wild Africa Cream Caffè Latte into a small pot. Sprinkle over the gelatine powder and allow it to set for 3 minutes.
Put the pot on the stove top over a very low heat. Allow the mixture to warm up slowly, whisking continuously until the gelatine has dissolved. Then remove from the heat and set aside to cool.
In a bowl, beat the cream cheese and castor sugar together until light and fluffy.
In a separate bowl, gently whisk your double thick cream until you have stiff peaks.
Once the Wild Africa Cream mixture has cooled, pour this into the cream cheese mix through a sieve. Add the whipped cream and fold everything together until completely combined.
Remove your base from the freezer. Pour in the cream cheese mixture and spread it over evenly. Gently tap the tin on the counter to release any air bubbles, then place in the fridge. Allow to chill overnight.