Cappuccino Cheesecake

subheading: BASE:

1 pack arrowroot biscuits

½ cup almond meal

4 tbsp nuttalex butter

subheading: CREAM CHEESE MIX:

1 tub sheeshe cream cheese

1 tin coconut condensed milk

4 tbsp water

1 sachet almond milk cappuccino mix

1 tbsp agar agar or vegan gelatin

subheading: TOPPING:

½ cup coconut milk

1 tbsp age agar

Blitz together biscuits and almond meal, stir in butter and press into base of springform tin

But together cream cheese and condensed coconut milk

In saucepan combine water with cappuccino mix, add agar agar and allow to bloom for a couple of minutes

Gently heat to dissolve agar agar (do not overheat or allow to boil)

Pour into cream cheese mix and beat until well incorporated

Pour onto base and refrigerate until set

Add coconut milk to saucepan and sprinkle agar agar over and allow to bloom. Then gently heat

Pour over cheesecake and allow to set

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