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.
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
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.