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