White Chocolate Cheesecake (Gluten-Free)
An amazing gluten-free white chocolate cheesecake covered with the sour freshness of plums!! Everyone will love this delicious, colorful, and fresh recipe.
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About this recipe
This gluten-free white chocolate cheesecake recipe is perfect and I served it with a plum compote and some fresh plums.
I love the sweetness of the cheesecake with the sour of the plums. You can use the fruit you like most or leave it just as it is. I already had the compote from another dessert, but you can serve it with the topping you prefer.
The recipe takes a little longer than the classic cheesecake because of the white chocolate ganache but it’s worth it, believe me.
Ingredients
- Cream cheese: full-fat cream cheese at room temperature for a better result and a rich flavor.
- Cream: I used heavy cream. Do not use a low-in-fat dairy option.
- Sugar: granulated sugar.
- Gluten-free cookies: I used vanilla gluten-free cookies.
- Eggs: room temperature eggs are better.
- White chocolate: use the best quality you can afford. Chopped finely.
- Butter: unsalted butter softened. Room temperature butter is better to mix with the cookie.
- Plums Compote (Plums+sugar+drops of lemon juice): I used plums because it was the seasonal fruit at the moment. You can use the fruit you prefer most, strawberries, blueberries, or peaches. You can also use fresh fruits and leave the compote.
How to make white chocolate cheesecake
For the cookie base
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.
For the cheesecake
Preheat the oven to 284F (140C).
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 small 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.
Cook for 35/40 minutes.
Let cool at room temperature and then store it in the fridge. If you can leave it one day in the fridge is better.
For the plum compote (optional):
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 syrup forms. Remove from heat and let cool.
Storing
The cheesecake should be stored in the fridge covered with foil. You can store it with the springform ring or not.
You can also freeze the cheesecake but you will have to remove the plum compote. Wrap it in plastic wrap and then in aluminum foil.
For more cakes to share…
White Chocolate Cheesecake (Gluten-Free)
Ingredients
Fot he cookie base
- 1 1/4 cup gluten free cookies (150gr)
- 3/4 cup unsalted softened butter (70gr)
Fot the cheesecake
- 2 3/4 cup cream cheese (550gr)
- 3/4 cup cream (120gr)
- 1 cup finely chopped white chocolate (150gr)
- 3 eggs
- 3/4 cup granulated sugar (150gr)
Plum Compote
- 6 plums with peel
- 2 tablespoon sugar
- Drops of lemon juice
Instructions
For the cookie base
- 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.
For the cheesecake
- Preheat the oven to 284F (140C).
- 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 small saucepan heat the cream to boil. Pour the cream over the chocolate. Let chill 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. If you can leave it one day in the fridge is better.
For the 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.