White Chocolate Cheesecake (Gluten-Free)
GF White chocolate cheesecake is creamy, colorful, and delicious! Topped with a fresh plum compote, everyone will love it!
Ingredients
For the crust
- 1 and 1/4 cups gluten-free cookies (150gr)
- 1/3 cup unsalted butter, softened to room temperature (75gr)
Cheesecake
- 550 gr full-fat cream cheese, softened to room temperature (19 ounces)
- 3/4 cup granulated sugar (150gr)
- 3 eggs
- 150 gr finely chopped white chocolate
- 2/4 cup cream (120gr)
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.
Notes
- 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.