GLUTEN-FREE KAHLUA CHEESECAKE

Base:

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

Filling:

2 teaspoons gelatine
1½ tablespoons hot water
125ml (4oz) cream, whipped
375g (12oz) cream cheese
2 tablespoons castor sugar (superfine sugar)
200g (½ tin) sweetened condensed skim milk
60 to 85ml (2 to 2½oz) Kahlua

Topping:

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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Company Cheesecake Free Recipe

1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups BREAKSTONE'S or KNUDSEN Cottage Cheese
1/2 cup sugar
1/4 cup flour
1 tsp. vanilla
3 eggs

MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.

INCREASE oven temperature to 450°F.

BEAT cream cheese and cottage cheese in large bowl with electric mixer on medium speed until well blended. Add 1/2 cup sugar, flour and vanilla; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

BAKE 15 minutes. Reduce oven temperature to 250°F; continue baking 1 hour. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

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