New York Cointreau flavoured cheesecake – gluten free

This cheesecake is very heavy because of the amount of cheese in it, and I put just the teeniest amount of cointreau in it so that it was very delicately flavoured, I didn’t want the liqueur to overpower the cake.  You could of course experiment and add your favourite liqueur.  This will serve about 8 to 10 people with ease.

New York Cointreau cheesecake (gluten free)

New York Cointreau cheesecake (gluten free)

150g gluten free ginger biscuits

75g butter, melted

750g cream cheese (take out of fridge and allow to come to room temperature before using)

1 cup caster sugar

1 tsp vanilla extract

2 tbsp gluten free plain flour

4 eggs

300ml sour cream


Crush biscuits and add to melted butter, press into base of 23 cm springform (greased and lined) or silicone tin and put in fridge for at least 30 minutes to chill.

Preheat oven to 140 celcius fan forced (160 if not fan forced).  Beat cream cheese, sugar and vanilla in a bowl until smooth and combined.  Mix in the flour, then add the eggs one at a time, beating until smooth again.  Stir in the sour cream.  Pour the mixture into prepared pan and bake for 90 minutes or until just set in centre.  Either allow to cool in oven once it is turned off, or leave on the bench in the pan until cooled.

Sprinkle cake with icing sugar and decorate as desired.

Donova (donut shaped pavlova) – gluten free of course

I was talking about pavlovas with a friend, who told me that her mother used to shape the raw mix so that there was a hollow in it and you didn’t end up with that great amount of squidgy mixture in the middle, but instead get  more crispy outer shell.  So I tried cooking a pav in a ring tin, and it worked well.  You can decorate it anyway you like, pile up the middle with chopped summer fruits perhaps?  I had stawberries and cream handy, so that is what I used.  If you wanted to make a traditional pavlova, I would add more to the mixture, as this would be a bit small if it didn’t have a big hole in the middle!



4 egg whites

1 cup caster sugar

1 tbsp cornflour

1 tsp vanilla

2 tsp vinegar

300ml cream

3 drops extra vanilla

1/2 punnet of strawberries

Preheat the oven to a low 100 celcius for a fanforced oven, 100 if not fanforced.

Beat the egg whites until stiff, then slowly add in the sugar, continuing to beat the egg whites.  Fold in cornflour, then add vanilla and vinegar slowly.  Spoon into a ring pan and bake in oven until firm, approximately 1 hour, depending on your oven.

Conventional wisdom says that when the pavlova is cooked, if you turn off the oven and open the door, leaving the pav inside to cool very slowly, it won’t crack, but mine did anyway.  Once it is cool, you can either use it immediately, or put in an airtight container and it should keep for a few days.

When ready to use, beat the cream with the vanilla until firm, then decorate the middle of the pav with cream and berries.

You will need a cake slice to lift your cut portion onto your plate as there is a lot of cream to deal with!  (not the worst problem to have).

Cooking a Donova

Cooking a Donova