GF White chocolate cheesecake is creamy, colorful, and delicious! Topped with a fresh plum compote, everyone will love it!
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About this recipe
This GF cheesecake is rich and creamy, and the plum compote pairs very well but is optional. The white chocolate mix with the sour of the plum compote is delicious! You can also top the cheesecake with this blueberry sauce.
The cake is perfect for dessert or celebrations and brings color to the table. This cheesecake is a crowd-pleaser!
Ingredients
The main ingredients of the cheesecake are:
- Cream cheese: full-fat cream cheese softened at room temperature for a better result and a rich flavor.
- Cream: heavy cream. Don’t use a low-in-fat dairy option.
- Sugar: white granulated sugar.
- Gluten-free cookies: gluten-free vanilla cookies.
- Eggs: room temperature eggs are better.
- White chocolate: use the best quality you can afford.
- Butter: unsalted butter softened at room temperature.
- Plums (optional): fresh plums for the plum compote and to end up the cheesecake.
How to make GF white chocolate cheesecake
For the crust
Process the gluten-free cookies and the unsalted butter until they get dusted. Press the mixture with your fingertips on the base of a 9″ or 10” Springform pan. If you don´t have a processor you can melt the butter, add the ground cookies, and mix. Let cool for 1/2 hour.
Cheesecake
Preheat oven to 284°F (140°C).
In a large bowl beat the cream cheese with the sugar and add the eggs one at a time. Set aside.
Place the finely chopped white chocolate in a medium bowl.
In a deep saucepan heat the cream to boil. Pour the cream over the chocolate. Let chill for 20 seconds and then mix well with a rubber spatula.
Pour the chocolate ganache into the cream mixture. Beat everything until a smooth consistency.
Pour the mixture into the prepared pan over the cookie base.
Cook for 35/40 minutes.
Let cool at room temperature and store it in the refrigerator. Chill overnight.
Plum compote:
Cut the plums with peel into large cubes. Place in a pan, sprinkle with sugar and drops of lemon juice, and cook over low heat until tender, but firm, and syrup forms. Remove from heat and let cool.
Storing
The cheesecake should be stored covered in the refrigerator for up to 3 days. You can make the cheesecake and plum compote in advance and assemble the dessert at the moment of serving.
You can also freeze the cheesecake without the plum compote. Wrap it in plastic wrap and then in aluminum foil.
Serving options
- Fruits: you can serve the cheesecake with fresh fruits, like strawberries, blueberries, and so on, or a mix of different seasonal fruits.
- Fruit/ compote sauces: classic. Blueberry, strawberry, and passion fruit sauce are some ideas.
- Chocolate: grated white and dark chocolate.
For more related recipes
- GF Japanese cheesecake
- GF Ricotta cake (with blueberry sauce)
- GF Fruit tart
- GF Plum tart
- GF Chocolate orange cake
- Peach almond cake (with white chocolate)
White Chocolate Cheesecake (Gluten-Free)
Ingredients
For the crust
- 1 and ¼ cups gluten-free cookies (150gr)
- ⅓ cup unsalted butter (75gr) softened to room temperature
Cheesecake
- 550 gr full-fat cream cheese (19 ounces) softened to room temperature
- ¾ cup granulated sugar
- 3 eggs room temperature
- 150 gr finely chopped white chocolate
- ½ cup cream
Plum Compote
- 6 plums with peel
- 2 tablespoons granulated sugar
- Drops of lemon juice
Instructions
For the crust
- Process the gluten-free cookies and the unsalted butter until getting dust. Press the mixture with your fingertips on the base of a 9" or 10” Springform pan. If you don´t have a processor you can melt the butter, add the ground cookies, and mix. Let cool for 1/2 hour.
Cheesecake
- Preheat the oven to 284°F (140°C).
- In a large bowl beat the cream cheese with the sugar and add the eggs one at a time. Set aside.
- Place the finely chopped white chocolate in a medium bowl.
- In a deep saucepan heat the cream to boil. Pour the cream over the chocolate. Let chill for 20 seconds and then mix well.
- Pour the chocolate ganache into the cream mixture. Beat everything until a smooth consistency.
- Pour the mixture into the pan over the cookie base.
- Cooked for 35/40 minutes.
- Let cool at room temperature and then store it in the fridge. Chill overnight.
Plum compote
- Cut the plums into large cubes with peel. Place in a pan, sprinkle with sugar and drops of lemon juice, and cook over low heat until tender, but firm, and a syrup forms. Remove from heat and let cool.
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