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Gluten-free white chocolate and raspberry cheesecake
Published on
Gluten-free white chocolate and raspberry cheesecake
Recipe by Virtasalmen Viljatuote Oy
Amount
15
Return toCooking time
20
minutesA delicious gluten-free white chocolate and raspberry cheesecake for everyday and special occasions. Instead of biscuits crumbs, the base of this cheesecake is made of flour! Our Gluten-free dark flour mix and Gluten-free crushed buckwheat groats add a biscuit-like crunch to the base.
Ingredients
- Bottom
1 egg
100 g margarine
0,5 dl sugar
1 tl vanilla sugar
0,25 dl Virtasalmen Viljatuote's gluten-free buckwheat flour
- Raspberry sauce
Fair 3 dl raspberries
3 tbsp sugar
1 tbsp water
- Stuffing
4 sandwich leaf
200 g cream cheese
2 dl whipping cream
200 g white chocolate
1 tbsp vanilla sugar
Preparation
- Whisk the egg and add the sugar and margarine to the bowl. Add the flour a dl at a time and finally add the crushed buckwheat groats. Line a cake tin with removable bottom (24cm) with baking paper. If using a smaller tin, use only part of the dough, no need to adjust the amount of filling. Press the dough into the bottom of the tin. If you want a thin cheesecake base, do not use all the dough. Bake the base at 180°C for about 20 minutes. Remove to cool. Do not start making the filling until the base and the tin have cooled! Prepare the raspberry sauce in the meantime.
- In a small saucepan, combine the raspberries, sugar and water. Bring the mixture to the boil, stirring and allow to bubble for about 5 minutes. When the liquid has drained off, scrape a thicker raspberry mixture from the bottom of the sieve into the liquid. Scrape the mixture containing the seeds out of the sieve and press again. Again scrape the raspberry puree from the bottom of the sieve into the liquid. Repeat until a fairly dense mass of seeds remains in the sieve. Mix the liquid and the puree together and transfer to the fridge to cool.
- Put the gelatine leaves in cold water to soak. Whip the whipped cream. Melt the chocolate in 30 second bursts in the microwave, stirring in between. When the chocolate is almost melted and probably hot, let it finish melting on the table. This way you won't accidentally burn the chocolate on the bottom. Mix together the cream cheese, white chocolate and vanilla sugar until smooth. Add to the whipped cream and blend until smooth. In a small saucepan, heat about 1 tbsp of water. Squeeze the excess water from the gelatine leaves and stir into the boiling water. Pour the mixture in a thin stream into the filling, stirring constantly with a whisk.
- Pour the filling over the cooled base. Using a teaspoon, drop raspberry sauce dots in a circle on top of the filling, starting at the edge. Pull a toothpick through the dots in one stroke. Move on to the next circle. Place the cheesecake in the refrigerator to chill for at least 1-2 hours or overnight.
- Serve the gluten-free white chocolate raspberry cheesecake with leftover raspberry sauce and enjoy!
