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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Gluten Free Mulled Wine Cheesecake

I had a bit of fun with this one.

Least of all because I’ve had to make 2 cheesecakes, but also getting to munch of some mulled wine jelly! Don’t get me wrong, the first cheesecake was indeed very nice – a baked cheesecake, but sadly lacking for me on overall depth of taste with the mulled wine. The no-bake cheesecake has for me, made the grade. A hint-and-a-hit of mulled wine. Just in time for the festive season. Or indeed to use up any spare at the end of the festive season. Waste not want not 😀

As this is to be made in 3 stages, some planning is required.

You’ll need 1 x 7” cake tin or similar tin in order for the jelly to set and with a little depth and fully lined with cling film to encase the jelly and ensure it sets. Then another 7″ deep, springform cake tin (lined) for the cheesecake.

Ingredients;

  • 200g gluten free shortbread biscuits (I used Sainsbury’s Free From) crushed into breadcrumbs
  • 70g melted butter
  • 360g full fat cream cheese
  • 170g double cream
  • 1/2 teaspoon Speculaas Spice
  • 70g icing sugar
  • 380ml mulled wine
  • 3 sheets gelatine

To make the mulled wine jelly; put the sheets of gelatine into a small bowl and pour over with just enough water to cover. Leave for about 5 minutes to absorb the water and become floppy. Measure out 300ml of the mulled wine. Once floppy, gently squeeze the water out of the gelatine and place into a small saucepan. Over a gentle heat warm the gelatine to melt it to a liquid. This will only take a couple of minutes and don’t use a fierce heat – gently does it.  Then with a whisk, pour the mulled wine onto the melted gelatine and give a gentle whisk to ensure everything is mixed together. Pour into the prepared, lined tin and place in the fridge to set.

For the base of the cheesecake, mix the melted butter with the crushed up biscuits and press into the base of the springform cake tin and leave to set in the fridge whilst you make the filling.

Gently whisk the double cream with 30g of the icing sugar, 40ml of mulled wine and the speculaas spice. Don’t over whisk though or it’ll turn to butter.

Whisk the cream cheese with the remaining 40g of the icing sugar and the remaining 40ml of mulled wine. Then combine the 2 creams for a final whisk and blend, then scoop onto the set biscuit base. Cover with film and pop back in the fridge for a couple of hours for the cream mix to set.

Once you are ready to assemble remove the mulled wine from the fridge and using a suitable cutter, cut out your required shapes. For something a little different, I dredged the shape of the Christmas tree using a mix of a tablespoon of cocoa and 1/2 a teaspoon of speculaas spice.

To serve, and as you will have plenty of mulled wine jelly left, roughly chop this up and serve as a worthy accompaniment.

 

Gluten Free Strawberry Sunset Cake

As the summer school holidays draw to a close for another year, autumn draws near, the sunset of the year draws in.

The Cake….

It’s a 7″ sponge cake with a cheesecake filling wrapped in buttercream.

Start with the cheesecake filling the day before, to allow for it to cool properly.

Line a 7″ cake tin with enough greaseproof paper to come up the sides. You’ll find that if you scrunch up the paper before lining, it will line better. Preheat the oven to Gas 6/180c fan.

  • 280g cream cheese
  • 90ml double cream
  • 50g icing sugar
  • 25g cornflour
  • 80g chopped strawberries
  • 1 egg

Whisk together all of the ingredients until well combined and pour into the lined tin. Bake for 10 minutes, then turn the oven down to Gas 1/2 or 120c fan for a further 25 minutes. Then switch the oven off, and leave it to cool in the oven for about an hour. Remove from the oven, ensure it’s cool and at room temperature before removing from the tin, covering and putting in the fridge to firm up and set.

For the sponge cake then,

Preheat the oven to Gas 4′ 175c, 160c fan and line 2 x 7″ cake tins.

To make this simple, make it as an all-in-one and beat well for several minutes to get as much air in as you can –

  • 210g soft butter
  • 190g caster sugar
  • 4 eggs
  • 190g gluten free self raising flour
  • 1/2 teaspoon baking powder
  • 90g chopped strawberries
  • a pinch of red food colour (optional)
  • 40ml milk

Pour into your prepared cake tins and bake for about 25 – 30 minutes. Or until an inserted skewer comes out clean. Cool before removing from the cake tins and cooling completely before filling and icing.

To finish with buttercream;

 

Beat the butter until light and fluffy, mix in the icing sugar a bit at a time, to avoid a dust cloud. Then beat (using a hand-held whisk or table top mixer) until light and fluffy. Once you have sandwiched the cake together with the cheesecake in the middle, lightly cover the cake in the ‘cake crumb’ buttercream – to aid the final spread – and leave to set in the fridge for about an hour. With the remaining buttercream, colour roughly a third with red colour and mix well.

Once the cake crumb surface has set, layer on the red buttercream on the bottom half of the cake, then layer on the plain colour buttercream on the top half and surface of the cake, smooth out and decorate with more strawberries.

Gluten Free Mocha Caramel Pie

Now whilst the baking world is going batter mad – Who knew a ‘pie’ could take on such a form! An idea I have had for a while and have finally been able to make and I’m sure there are many combinations that will similarly work…

It’s basically a cheesecake base, caramel filling and a no-bake cheesecake topping and I think it’s fairly easy to make. But I’ll let you decide on that.

I used an 8″ loose based cake tin, but I’m sure it’ll work with the spring-loaded variety too. Buts it’s all I had to hand. The base will need lining with greaseproof paper, to stop the biscuit base from sticking.

glutenfree-mocha-caramel-pie

3 packets of gluten free biscuits (approx. 350g – I used 3 packets of Schar Bourbon Biscuits crushed – save some for the topping and put to one side – but no more than a couple of biscuits worth.

100g melted butter

1 tin of ready-made Carnation Caramel

280g Full Fat Cream

150ml Double Cream

70g icing sugar

2 tablespoon of camp coffee

Mix the melted butter into the crushed biscuits and press into the base of the tin, and slightly up the side to create a ‘case’ in which to pour the caramel. Push the base down well so that the biscuits firm together and don’t break up when you cut the pie. Pour on the Carnation Caramel and spread evenly. Cover and pop in the fridge whilst you make the topping.

To make the topping whisk the cream cheese with the icing sugar for a couple of minutes, then add the double cream and Camp Coffee. Whisk then until then mixture thickens. But be careful not to over whisk or you will spilt the cream and it’ll turn sour. No more than 2 minutes.

gluten-free-mocha-caramel-pie

If your heart desires, reserve a small piping-bags-worth of the cream cheese mixture to use as piping/decoration. But otherwise remove the Pie base from the fridge and spread the coffee cream cheese mix evenly over the top of the caramel. Pipe if required and then return to the fridge for a couple of hours to set firm.

To serve, carefully run a knife around the edge of the tin to release the Pie. Run a knife under the base of the Pie to release it from the base of the tin also and cut with a sharp knife. You could serve with added cream – if your faint heart will take much more cream! Or just serve it on its own.. with the remainder of the crushed biscuits…

You’ll be going back for seconds 🙂

 

 

 

Gluten Free no bake Blackcurrant Curd Cheesecake Recipe

I do love a cheesecake! Baked or non baked. It’s all in the ‘buttery biscuit base’. Now I know a song about that! 😊  Anyway.

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Not sure where the idea for this came from, but certainly around the time I popped in to see the girls at ‘Darlington’s & Daughters’. Home of award-winning jams, curds  & pickles. Available to buy retail or even wholesale. AND during office hours (ish) you can pop into the factory and buy some there! Not a factory shop, but the range is available to buy for hard cash only. I will have to admit that, after I had used some curds previously and tweeted about them, I was given a couple of jars, of the as-yet-unavailable ‘Blackcurrant Curd’. Not even a fancy label yet. But believe me, it tastes fantastic. And until a release date of around August 2015 (ish), I shall just have to savour the 2nd jar for myself.

But back to the Gluten Free Cheesecake.

1 Jar of Mrs Darlington’s Blackcurrant Curd

360g Full Fat Cream Cheese

170ml Double Cream

1 Tsp Vanilla Extract

50g Icing Sugar

180g Gluten Free Custard Creams (I used DS GF Custard Creams) – crushed into tiny little pieces….

80g Butter – Melted

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Firstly, mix the tiny weeny, gluten free breadcrumb, biscuit mix with the melted butter and press firmly into the base of the tin. I used a 7″ quick release cake tin with a removable base. Leave this to set in the fridge for at least a couple of hours, or overnight if you are planning ahead.

Once this gluten free biscuit base has set – You’ll need 2 mixing bowls. In 1, whisk the cream cheese and the icing sugar until combined. In the other, whip the cream. But. Not completely. You only need to whisk this until it has started to thicken. You are going to whisk again and if you over whisk the cream, you’ll get what’s also called, butter. And the cheesecake won’t taste very nice. Bitter in fact 😞. Whisk then, the cream and the cream cheese mix together until combined.

To create the two-tone effect split the new cream cheese mix in half. Whisk 1 teaspoon of vanilla extract into one half. And in the other half,whisk in about half the jar of the Mrs Darlington’s Blackcurrant Curd. Again don’t over whisk. Just enough to bring th ingredients together to have an uniformed colour.

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To assemble. Firstly take 1 tablespoon of the curd and place into a piping bag ready to decorate as in the picture. Then spread the remaining Blackcurrant Curd on the gluten free biscuit base. This curd is quite firm and spreads very well. Then onto this, spread the vanilla flavoured cream cheese mix and then finally the Blackcurrant flavoured mix. Tap on the work surface to remove any air holes and so the mix settles flat. Spread the mix on top, to ensure a flat surface to pipe on. Leave this then to firm up, covered, in the fridge for a couple of hours. Pipe on the remaining Curd mix as you desire. Then serve….and enjoy. Depending on how you cut this, you can get around 6 – 8 servings. It is quite rich.

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