Gluten free white chocolate cheesecake

my all time favourite dessert has got to be a cheese cake. I think in terms of sweetness and flavour this gluten free white chocolate cheese cake has got to be the best cheese cake I have ever made. The white chocolate and raspberries go perfectly together, the best thing about this dessert is not too heavy so is the perfect end to any meal, I hope you enjoy it as much as we do.


Combine almond flour, caster sugar, cocoa, and melted butter in a bowl until evenly blended, press the mixture into an 8-inch loose bottom tin and refrigerate

Place white chocolate in heat resistant bowl set over a saucepan of simmering water to melt the chocolate, stir constantly until melted. Set aside and leave to cool for a little while

Combine the cold water and the gelatin in a small saucepan on a low heat, stirring until gelatin has dissolved completely

In bowl using an electric mixer, beat together the cream cheese, sugar and gelatin mixture until evenly blended

make sure cream cheese mixture and chocolate are a similar temperature, mix a few tablespoons of the cream cheese mixture into the melted white chocolate until it looks shiny and smooth, keep adding to it until all gone

Divide the final mixture evenly into 2 separate bowls

In a separate bowl, beat the heavy cream until stiff peaks form

Fold the whipped cream into 1 of the bowls of cream cheese and chocolate mixture, smooth over the base and put it back in the fridge

In a blender or food processor, puree 1/3 of raspberries, once blended strain it through a fine sieve (discarding the seeds)

Stir the raspberry puree into the remaining bowl of the cream cheese and chocolate mixture until it is evenly blended

Spoon the raspberry mixture on top of whipped cream mixture and gently spread evenly

Place the remaining raspberries over the top of the cheesecake

Using a vegetable peeler or a cheese grater make some white chocolate curls from the remaining chocolate and sprinkle over the top

Cover with cling film and refrigerate for at least 6 hours or overnight

Remove the cheesecake for the tin and serve if it doesn't come out of the tin easily place a warm wet tea towel around the tin for a few minutes the heat should loosen it enough for you to remove it


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