|GLUTEN-FREE KAHLUA CHEESECAKE|
You can make this delicious cheesecake with just a hint of liqueur or lots, depending on individual taste.
Mix the crushed rice cookies and melted butter and press on to the base and sides of small dish. Refrigerate.
Dissolve the gelatine in hot water. Whip the cream and put aside. Blend the cream cheese and sugar until smooth. Add the condensed milk and liqueur and fold in the cream and gelatine.
Melt the chocolate in microwave, stir, and swirl into the mixture. Pour mixture on to the crust and refrigerate overnight.
Serve with cream or ice cream.
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Allan Gardyne, Golden Beach, Queensland, Australia.
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