You all know that I make liqueurs at Christmas time… mainly as gifts for friends, but it would be wrong not to keep some for ourselves, wouldn’t it?
I’m not that into desserts myself … hand me a cheeseboard any time.
However, we always offer guests a dessert option. And, last month I was struggling hard to come up with a gluten-free option, especially with the poor selection of fresh fruit available at this time of year.
Then, I had a ‘light bulb’ moment.
Why not make a cheesecake using some of my homemade liqueurs!!!
Even if I say so myself the result was wonderful. And I guess the request for ‘seconds’ from guests means that they enjoyed it too!
Ingredients:
- 250 g gluten-free digestive biscuits, crushed.
- 110 g butter, melted.
- 450 g cream cheese at room temperature
- 2 tbsp Cointreau
- 100 g icing sugar
- 200 ml cream
- 2 small Cadbury flake bars
Method:
Mix the crushed biscuits and melted butter together. Press mixture into a lined 9 inch flat tin. Place in fridge for at least 1 hour.
Whip the cream until it forms soft peaks.
Separately beat the cream cheese to soften it, add in the sugar and coffee liqueur. Fold in the whipped cream and finally crumble in 3 of the flake bars.
Spoon mixture onto now set base and smooth out.
Place in fridge for at least 2 hours to allow to ‘set’.
Decorate with mandarin segments prior to serving.
As a side note… this cake freezes really well too!
I hope you try it and enjoy!
A Year In Redwood 