Name: Gluten-free chocolate mint cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 8
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

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.