TiaMaria and Chocolate Cheesecake. Celiac disease is caused by an abnormal reaction to gliadin, which is a gluten protein found in wheat, barley, and rye
¼ cup coffee liqueur (I used TiaMaria). Another title on the shelf I’d been meaning to enjoy is The Cheesecake Bible by George Geary, with recipes for three hundred different types of cheesecakes
Stir in the TiaMaria, coffee and melted chocolate. Bake at 350 degrees for 45-50 minutes, or until centre is almost set. 1/2 cup TiaMaria or 1/2 cup Kahlua
Add instant coffee to TiaMaria, and stir until dissolved. Bake for 10 minutess. Bake for approximately 50 minutes, or until almost cooked (the center will be wobbly). 3 tablespoons TiaMaria (or any similar tasting liqueur)