I was looking for a Gluten Free (GF) cheesecake. I couldnt find any that had chocolate bars in it, so knowing that the Big Crunchies (40g bars) were GF (the small bars are not) I decided to find a crunchie bar cheesecake recipe and adapt...
Turned out YUM, as you can see :)
I found the recipe on the Channel 4 website from the 'Come Dine With Me' section.
Here is the link: http://www.channel4.com/4food/recipes/tv-show/come-dine-with-me-down-under-recipes/josie-s-crunchie-bar-cheesecake-martini-recipe
I replaced the biscuits with gluten free digestive biscuits and made it in a 9" tin instead of the martini glasses in the original recipe.
Ingredients:
375g full fat soft cheese (I used Philadelphia)
50g caster sugar
3 tsp vanilla extract
3 tsp powdered gelatine
3 x 40g Crunchie bars, crushed
300ml double cream
For the base:
300g gluten free digestive biscuits, crushed
75g Butter, melted
Method:
1. Melt the butter and add to the crushed biscuit and mix.
2. Pour the mixture into a greased 9" tin and press down with the back of the spoon
3. In a separate bowl, mix the cheese and sugar together until creamy.
4. Add the vanilla extract.
5. Place the gelatine in a small bowl and add 2-3 tbsp of boiling water, or enough to dissolve the powder.
6. Mix into the cheese and sugar mixture
7. Fold in the crushed Crunchie bars (at this point you can hold back a small bit for decorating the top of the cake)
8. Whisk the cream in another bowl and once it has formed soft peaks you can fold it into the cheese mixture.
9. Put in the fridge for at least an hour before serving.
No comments:
Post a Comment