No-Bake Gluten Free Ginger and Coffee Bean Cheesecake

Number 3 and the final recipe in the collaboration with The East India Company.

This one is perhaps the more flavourful of the recipes, the cold refreshing taste of the cheesecake, but with the warmth of the Rhubarb and ginger jam and the lovely crunch of the enrobed coffee beans and gluten free ginger biscuits. A wonderful combination and one recipe that is relatively quick and easy to make.

No-Bake Gluten Free Ginger and Coffee Bean Cheesecake

 

1 x 8” (20cm) deep, loose bottom cake tin

• 300g gluten free ginger biscuits
• 80g melted butter
• 60g Latte Beans

Place the gluten free biscuits and the coffee beans into a sandwich bag and crush well using a rolling pin. You need to get to fineish breadcrumbs so that the base sets well and in one piece. You could of course use a food processor! Then stir in the melted butter and mix well. Push the biscuit and coffee bean crumb onto the base of the cake tin and push up a little up the side of the cake tin. Place in the fridge whilst you prepare the filling.

For the filling;

• 560g full fat Cream Cheese (2 packets)
• 70g icing sugar
• 250ml double cream

• 200g Rhubarb with a Hint of Ginger Jam

For the filling; using an electric hand whisk beat the cream cheese and icing until smooth (30 seconds), then add the double cream and whisk until stiff, 3-4 minutes.

Remove the biscuit base from the fridge and spread 2-3 tablespoons of the Rhubarb jam on top of the biscuit base then pour the cream cheese mix on top, smooth down and tap on the bench to remove any air. With the remaining jam, stir this into the top of the cream cheese mix and swirl around the surface.

Return the cheesecake to the fridge to set for at least a couple of hours. Serve decorated with additional Latte Coffee Beans

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Blog’s Happy 2nd Birthday

This April 2017 sees my little blog celebrate its 2nd birthday.

It all began with Noah and without repeating the story, we found little in the way of tasty gluten free cakes and bakes after Noah was diagnosed with Coeliac Disease. Taste and price was not great – with price most certainly not changing, but variety certainly has.

In this time the gluten free cake and bake availability has increased and the amount of gluten free sources of information on the internet steadily increases too.

For me though, its all about variety. The versatility of gluten free baking shows no sign of abating and it is only me that holds back on what to create next. That and time. It’s never on anyone’s side, but juggling work and family life with the blog, isn’t easy. I’d dearly love to post more often and try even more different things. I think that’s another reason as to why the cakes and bakes are relatively easy, if I don’t have much time, there’d be others out there in the same state.

I originally set out to create recipes that were accessible for everyone, recipes that were relatively easy to make. Looking at ‘normal’ cakes and bakes and seeing if I could convert them for those on a gluten free diet/lifestyle and foods that Noah might (a big Might 😀) eat and enjoy.  It hasn’t been easy, some recipes convert relatively easily, some just need a little more work.  Trying different flour combinations, using less butter, or less/more eggs.  There have been many failures, but far out weighed are the successes, gluten free baking is not as difficult as some make out.

To those that continue to read the postings and recipes, thank you. To those that ‘like’ and comment thank you again, so I’ve baked you a little cake, it’s a Gluten Free Caramel Cake adorned with lollipops – not a crumb of gluten in sight. Enjoy 😀

I look to continue the recipe testing ( who doesn’t love a tasty disaster ), to continue taking part in challenges, both to myself and the ones on-line and on social media.

The blog gets all kinds of hits worldwide. From most of the ‘civilised’ western world and interestingly from the developing worlds. It always intrigues me, looking at the stats, I seem to have ‘lost’ out in Brazil over past months, only to be replaced by Indonesia! You are all welcome, thank you and keep sharing.

Happy Baking 😀😀

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