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You can make this delicious cheesecake with just a hint of liqueur or lots, depending on individual taste.


125g (4oz) gluten-free rice cookies OR gluten-free cornflakes, crushed
45g (1 1/2oz) butter, melted


2 teaspoons gelatine
1˝ tablespoons hot water
125ml (4oz) cream, whipped
375g (12oz) cream cheese
2 tablespoons castor sugar (superfine sugar)
200g (˝ tin) sweetened condensed skim milk
60 to 85ml (2 to 2˝oz) Kahlua


60g (2oz) dark chocolate, melted


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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