CrispyRiceCheeseCake
Base & Cover
Melt and mix well together
75 g margarine or butter
200 g gluten free milk chocolate
Add and mix well
1 l gluten free crispy rice (I use Semper's)
Pour & spread approx 2/3 of the dough into 26 cm diameter round baking tray. Set a baking paper under it to avoid mess and make it easier to handle.
Pour & spread the rest of the dough on the bottom part of the baking tray. Set a baking paper under it too. This forms out the lid decoration of the cake.
Cheese filling
Mix well and add in the following order
2dl cream (whipped)
500g mascarpone cheese
100g milk chocolate (melt)
Set 3 gelatine leaves into cold water and let them soften
Warm up 1 dl Bailey's Original Irish Cream (it should be hot)
Squeeze the water out of the soft gelatine leaves and melt them into the drink; remember to mix it well. Pour it all carefully and little by little into cheese dough and mix well all the time.
Pour & spread the cheese dough over the bottom of the cake (into the baking tray). It doesn't matter there is not the bottom part placed. It all will stay in without mess if you have spread the rice chocolate well all over the tray. The edges will keep it in there.
Let the cheese dough congeal at least for 4 hours in fridge. Place the lid over the cake and E A T!
