GLUTEN FREE COFFEE BAKED CHEESECAKE
Recipe and photo: Talitha Bos
- 330 g gluten free digestive biscuits
- 55 g melted butter
- 30 ml coffee liqueur, optional
- 3 x 230 g plain cream cheese
- 1 x tub mascarpone cheese
- 200 ml sugar
- 30 ml coffee liqueur
- 10 ml instant coffee powder
- 3 eggs
- 60 ml gluten free cake flour
- Topping: (optional)
- 250 ml dark chocolate
- 80 ml cream
- 30 ml strong coffee
- Pre-heat the oven to 180° C and place a pan with water in the bottom of the oven.
- Line a 22-cm springform pan with baking paper and grease well.
- Mix the fine digestive biscuits with the melted butter until well combined and add the liqueur if using.
- Press it firmly to the bottom of the pan and place in the fridge while making the filling.
- Filling:
- Mix the cream cheese, mascarpone and sugar until smooth.
- Mix the liqueur and instant coffee powder together and add to the cream cheese mixture.
- Add the eggs and gluten free flour and stir slowly until combined.
- Pour the mixture on the prepared base.
- Bake for 40 min.
- Switch off the oven and open the oven door slightly.
- Leave the cake to cool down in the oven for 2 hours.
- Leave it for at least 3 hours before serving.
- Topping:
- Melt the chocolate, cream and coffee together and mix until well combined.
- Pour over the cake.
- Allow to cool down totally before serving.
