gf and me’s Gluten Free Cappuccino Cheesecake

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This makes an amazing cheesecake that you can pour into a pre-made gf crust (like Patsy Pie’s graham crust) or bake on its own like we do. Great for a family get together!

What you’ll need:

32 ounces of cream cheese, softened

1 cup sugar

2 tablespoons gf brown rice flour

1/8 teaspoon xanthan gum

2 teaspoons vanilla

4 eggs

1 tablespoon instant coffee

3 tablespoons Kahlua

Optional garnishes: chocolate covered coffee beans, chocolate sauce, whipped cream

What you’ll do:

Preheat oven to 325 degrees.

For crustless cheesecake, line the bottom of a spring form pan with parchment paper.

In small bowl, mix together the instant coffee and the Kahlua. Set aside to completely dissolve.

Cut cream cheese blocks into 8 squares each and put in mixer. Mix together with sugar, flour, xantham gum, and vanilla on medium speed until well blended.

TIP: To avoid lumps, make sure the cream cheese is softened.

Add eggs, 1 at a time and mix on low to blend after each addition.

Add Kahlua and coffee and mix on low until blended.

Pour mix into your parchment lined spring form pan and bake for 1 hour, until center is almost set. Remove from oven and let cool on counter for one hour. Place in fridge to cool for at least four hours.

TIP: Don’t be tempted to cut into your cake before it is completely cooled. It needs the time to form the proper texture and to meld the flavors together.

Remove from pan by cutting around the inside edge with a knife and sliding the cake onto a serving plate. Garnish with chocolate covered coffee beans and serve with whipped cream and a drizzle of chocolate.

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