GF White Chocolate Cheesecake (no water bath)
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.
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.
Notes
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.