Kahlua Cheesecake
Base:
125g gluten-free rice cookies OR gluten-free cornflakes, crushed
45g butter, melted
Filling:
2 teaspoons gelatine
1 1/2 tablespoons hot water
125ml cream, whipped
375g cream cheese
2 tablespoons castor sugar
200g sweetened condensed skim milk
60 to 85ml Kahlua
Topping:
60g dark chocolate, melted
1. Mix the crushed rice cookies and melted butter and press on to the base and sides of small dish. Refrigerate.
2. Dissolve the gelatine in hot water. Whip the cream and put aside. Blend the cream cheese and sugar until smooth. Add the condensed milk and liqueur and fold in the cream and gelatine.
3. Melt the chocolate in microwave, stir, and swirl into the mixture. Pour mixture on to the crust and refrigerate overnight.
4. Serve with cream or ice cream.