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2 hours 40 min
Cook: 40 min


  • 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.

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.

Melt the chocolate, cream and coffee together and mix until well combined.
Pour over the cake.
Allow to cool down totally before serving.

Recipe and photo: Talitha Bos

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