Caffe Latte Mousse Cheesecake

1. 1

   Combine biscuit crumbs with butter and press into the base of cling wrap lined 21 x 11cm loaf pan.

2. 2

   Chill.

3. 3

   Beat Philly*, sugar and cream until smooth.

4. 4

   Fold through whipped cream and gelatine mixture.

5. 5

   Pour half the mixture over the prepared base.

6. 6

   Add the coffee mixture to the remaining half and stir to combine.

7. 7

   Gently pour over the vanilla mixture.

8. 8

   Chill for several hours.

9. 9

   Praline: Combine sugar and water in a heavy-based saucepan until dissolved.

10. 10

    Boil, without stirring, until golden brown.

11. 11

    Pour over almonds on a baking paper lined tray.

12. 12

    When cool, break into shards and decorate cheesecake.

13. 13

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.