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                                    Twayminator
                                
                            Coffee cheesecake with caramel and chocolate
Pie of condensed milk, gelatine, gingerbread, coffee, cream cheese and dark chocolate.
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                    Ingredients
Directions
- 
                                Put the can of condensed milk unopened in a pan and pour in as much water until the can is underneath.
- 
                                Boil the milk with the lid on the pan over low heat in 2½ hours until caramel. Make sure that the can remains under water and replenish the water regularly.
- 
                                Allow the can to cool unopened for 30 minutes. Soak the leaves of gelatin in cold water and melt the butter.
- 
                                Grease the spring form. Grind the speculaas finely in a food processor and mix in the butter.
- 
                                Divide the mixture over the bottom of the spring form and press.
- 
                                Squeeze the gelatine and dissolve in the hot coffee. Add the cream cheese and mix well.
- 
                                Spread the mixture over the gingerbread base. Put the cake in the fridge for 2½ hours.
- 
                                Divide half of the caramel over it, scrape extra dark chocolate 72% above and serve.
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Nutrition
                                510Calories
                            
                            
                                Sodium11% DV255mg
                            
                            
                                Fat54% DV35g
                            
                            
                                Protein20% DV10g
                            
                            
                                Carbs13% DV38g
                            
                            
                                Fiber4% DV1g
                            
                        
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