Are you looking for a gluten-free recipe but have a massive sweet tooth? Well, fear no more, I have the perfect recipe waiting for you. This amazing cheesecake has all the right flavours and an amazing texture which makes it hit all the right spots! Not to mention that it is gluten free- perfect for those with gluten tolerance- and it is also super fun and easy to make!
This recipe is so easy to make it and it only takes 25 minutes to prepare, however you need to set some time aside for chilling, however every minute is worth it as it turns into the most amazing dessert! So what are we waiting for! let’s get baking!
Gluten-free cheesecake- ingredients!
This amazing gluten-free raspberry and white chocolate cheesecake actually requires very little ingredients, which makes it so much easier and on budget to make! Everything about this recipe makes it to much better, and every ingredient leads to it bursting with flavour! Here is the list of ingredients that are required;
Ingredients;
200g white chocolate, plus extra to decorate (optional)
275g gluten-free digestive biscuits
100g unsalted butter, melted
500g full-fat soft cheese
1 tsp vanilla extract
150ml double cream
150g Raspberries with 50-100g to serve
That is it! And trust me the method is just as quick and easy, so what are you waiting for!
Gluten-free cheesecake- method!
One hour prior to making this desert, lift all ingredients out of the fridge and bring them down to room temperature.
Step 1;
First thing is first, grab a bit of parchment paper and line a springform cake tin in preparation for the cheesecake. Weigh out your white chocolate and melt it either with a glass heatproof bowl above boiling water (ensuring the bowl doesn’t touch the water) on the stove, stirring continuedly, or in a bowl in the microwave for several minutes.
Step 2;
Blitz the digestives in a food processor, then tip into a bowl or crush in the bowl or in a double plastic bag using the end of a rolling pin. Melt your butter and carefully pour it in with the crushed biscuits and mix it all together until all of the biscuits are coated and it resembles wet sand. Pour your coated biscuits into the previously lined cake tin. Once all poured in, use the back of a wooden spoon and press it firmly into the cake tin in an even layer as a base. Chill it in the fridge.
Step 3;
Keep your base chilling in the fridge whilst we make the filling. Beat together the soft cheese, vanilla extract and double cream in a bowl using an electric whisk until thick and creamy. Grab your earlier melted white chocolate and fold it into the cream cheese mix. If it seizes, you can put the bowl in the microwave for 10 seconds before whisking to bring it back together. Stir through 250 grams of the raspberries however make sure some of them break up to add to the texture and smoothen it out.
Step 4;
Spoon the cheesecake mix over the biscuit base and smooth to an even layer. Put in the fridge to chill for at least 6 hrs, or overnight if you have time will work even better, carefully remove it from the springform cake tin and place it on a plate, ensuring you don’t crack the biscuit base. Scatter the remaining raspberries over the top and grate over some white chocolate, and there you go! Your gluten-free cheesecake is ready to serve!
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