Gluten Free Coffee Toffee Cheesecake

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This is a gluten free sweet that combines the popularity of two of the best loved American desserts with an added Mediterranean twist of fresh figs. Blums coffee toffee tart brings nostalgia to many Americans and this is combined with a layer of baked New York cheesecake, two favorites with the addition of Mediterranean figs. It is suitable for anyone who follows a gluten free diet too. On our island we have two types of figs, some are pink inside and these are the sweeter yellow ones and taste of jam.

You will need:

For the no-bake topping

5 Doves Gluten free Chocolate Biscuits, crushed
100g Doves Gluten free Chocolate Rice Crispies
100g dark chocolate
1 teaspoon instant coffee
100g butter
1/2 teaspoon vegetable oil
1 large fig chopped up (or substitute with the fruit of your choice)

8″ spring form cake tin

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Melt the butter in the microwave, not too hot until just melted.
Melt the chocolate in the microwave, one minute at a time, mix in the oil and stir. This makes it more workable and gives it a glossy finish.

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Add to the crushed biscuits mixed with the rice crispies. Cut the fig and add it to the mixture.
Line the tin with cling film. Pour the mixture in and press down with a metal spoon. Refridgerate.

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For the cheescake base

4 eggs
250g ricotta
200g single cream

150g cornflour
150g sugar

1 fig
Few drops vanilla
1 teaspoon instant coffee

Beat the ricotta in a mixer on high speed until light and fluffy. Add the instant coffee. Turn the speed down to low, then add the eggs keep beating until combined and there are no lumps. Add the cream and the rest of the ingredients.

Pour the cheesecake into the springform tin.

Preheat oven to 180C. Remove the springform tin lined with pastry from the refrigerator, pour the cheese mixture into the tin.

Bake the cheesecake in the oven for 35 minutes. Then let the cheesecake cool in oven. Remove from tin and transfer to refrigerator to let it set overnight.

To assemble

50 g dark chocolate
1 spoon Butterscotch based syrup
Figs
icing sugar

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place the two layers of Chocolate base and Cheesecake near each other. Melt the dark chocolate in the microwave. Brush the chocolate layer with butterscotch syrup. Brush onto bottom of the cheesecake and immediately place the chocolate top layer over it. Decorate with sliced and whole figs. Dust with some icing sugar.

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8 thoughts on “Gluten Free Coffee Toffee Cheesecake

From the heart of the Mediterranean.... Thank you !

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