Cheesecake is one of my all time favourite desserts and I have been meaning to try and make a gluten free version for ages. I chose to make the Raspberry & White Chocolate Cheesecake Slice into my own gluten free version.
It is so yummy and decadent, it’s heavenly.
Gluten Free Raspberry and White Chocolate Cheesecake
Ingredients
Base
- 200 grams crushed gluten free arrowroot biscuit
- 100 gram butter, melted
Filling
- 500 grams Philadelphia block cream cheese, softened
- 3/4 cup caster sugar
- 2 teaspoons gelatine dissolved in 1/4 cup boiling water
- 200 grams white chocolate melts – I used Cadbury’s
- 1 cup cream
- 130 grams raspberries, fresh or frozen – I used frozen
Method
- Spray a springform tin lightly with cooking spray.
- Mix the gluten free biscuit crumbs and melted butter together and press in the bottom the tin. Chill.
- While the bases is chilling, prepare the filling.
- Melt the white chocolate melts and let it cool slightly, I use the microwave in short increments to melt mine but the double boiler method will work too.
- Beat the cream cheese and sugar together until just smooth.
- Add the gelatine and white chocolate and mix until combined.
- With a spoon, stir through the cream
- Add the raspberries and stir through
- Chill for at least 2 hours – I chill mine for about 6 hours.
- Serve and Enjoy!
There are so many recipes over on the Philly website, be sure to check them out
YUM!!!
Something we would all enjoy thank you.
It is really yummy Mary, hope you try it one day.