White Chocolate Cheesecake (Gluten-Free)
This GF Cheesecake is creamy, smooth, and delicious! It’s topped with a fresh plum compote, and everyone will love it! It’s easy to make, and no water bath is required. Perfect for potlucks, celebrations, or just because.
Jump to Recipe
About this GF cheesecake with fruit compote
This GF cheesecake is rich and creamy, and in this version, it is topped with a perfect plum compote. The white chocolate mixed with the sourness of the plum compote is delicious! You can also top the cheesecake with this blueberry sauce.
The cake is easy to make, and no water bath is required. It’s perfect for dessert or celebrations, and brings color to any dessert table. You can make it ahead and top it at the moment of serving. This cheesecake is an absolute crowd-pleaser!
Ingredients
The main ingredients of the cheesecake are:
- Cream cheese: full-fat cream cheese for a better consistency and a rich flavor. not the spreadable version.
- Cream: heavy cream. Don’t use a low-fat dairy option.
- 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.
- Plums (optional): fresh plums for the plum compote and to top the cheesecake.
How to make GF white chocolate cheesecake
For the crust:
Process gluten-free cookies into fine crumbs and place them in a medium bowl. Add the melted butter and mix. Press the mixture with your fingertips on the base of a 9″ Springform pan. Let cool.
For the Cheesecake:
Preheat oven to 284°F (140°C).
In a large bowl, beat the softened 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 a 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.
Bake for 40 minutes or until cooked. To know if it’s ready, gently shake the pan; the cheesecake should look set around the edges but slightly jiggle in the center. It should not look liquid; it will firm up as the cake cools. Keep the cheesecake inside for 20 minutes more.
Let it cool at room temperature and store it in the refrigerator. Chill for at least 6 hours, ideal overnight.
Serving: top the cheesecake with this delicious Plum Compote.
Storing
Store the cheesecake covered in the refrigerator for up to 5 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, in an air-tight container or wrap it in plastic wrap and then in aluminum foil.
Most common troubleshooting
- Lumps: lumps in the mixture happen when the cheese is not softened before mixing with the rest of the ingredients.
- Dry texture: if the oven temperature is too high or if the dessert is baked for too long, overcooked.
- Cracks on the surface: These appear due to a sudden change in temperature when removing the cheesecake from the oven.
Serving options
- Fruits: 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. Here is the link for a perfect blueberry compote.
- Chocolate: grated white and dark chocolate.
For more GF easy dessert recipes
GF White Chocolate Cheesecake (no water bath)
Ingredients
For the crust
- 1 and ¼ cups gluten-free cookies (150gr)
- ⅓ cup unsalted butter (75gr) softened to room temperature
Cheesecake
- 19 ounces full-fat cream cheese (550gr) softened to room temperature
- ¾ cup granulated sugar
- 3 eggs room temperature
- 5.3 ounces finely chopped white chocolate (150gr)
- ½ cup cream
Instructions
For the crust:
- Process gluten-free cookies into fine crumbs and place them in a medium bowl. Add the melted butter and mix. Press the mixture with your fingertips on the base of a 9" Springform pan. Let cool.
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 a 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.
- Bake for 40 minutes or until cooked. To know if it's ready, gently shake the pan; the cheesecake should look set around the edges but slightly jiggle in the center. It should not look liquid; it will firm up as the cake cools. Keep the cheesecake inside for 20 minutes more.
- Let it cool at room temperature and then store it covered in the refrigerator. Chill for at least 6 hours, ideal overnight.
- Serving: top the cheesecake with this delicious plum compote.