Gluten-free chocolate mint cheesecake

ingredients

• • 2 cup gluten-free brownie cake crumbs
  • 40 gram butter
  • 150 gram chocolate
  • 2 tablespoon cream
  • 500 gram cream cheese
  • 1 cup caster sugar
  • 2 teaspoon mint essence, plus 2-3 drops green food colouring
  • 3 teaspoon gelatin, plus ¼ cup water
  • 500 millilitre cream, whipped to medium peaks
  • 1/4 cup pistachio nuts, chopped

method

• • 1

    Whizz brownie crumbs with the butter then press into the base of a 23 cm springform cake tin. Chill.

  • 2

    Melt chocolate and cream together gently until smooth and liquid.

  • 3

    Beat cream cheese and caster sugar until smooth and creamy, then add the mint essence and food colouring.

  • 4

    Sprinkle gelatin over the water and let swell for 5 minutes, then warm to dissolve the gelatin.

  • 5

    Fold gelatin mixture and whipped cream into the cream cheese and pour onto brownie base. Swirl or drizzle the chocolate over the cheesecake and chill for at least 3 hours. Sprinkle the top with pistachios just before serving.

notes

PER SERVE: Energy: 367kcal, 1454kj Protein: 6g Fat: 29g Saturated fat: 18g Cholesterol: 99mg Carbohydrate: 17g Fibre: 1g Sodium: 350mg