Coffee cheesecake with caramel and chocolate

Name: coffee cheesecake with caramel and chocolate
Cook time: 20 min
Total time: 320 min
Yield: 10
Ingredients: 397 g condensed whole milk; 6 leaf gelatin; 70 g unsalted butter; 200 g spiced Bisquit; 100 ml coffee; 600 g fresh cream cheese; 50 g extra dark chocolate 72%

Pie of condensed milk, gelatine, gingerbread, coffee, cream cheese and dark chocolate.

Ingredients

Kitchen Stuff

1 baking form 24 x 24 cm (spring form)
1 food processor

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.