Gluten-free cheesecake with white chocolate foam
Gluten-free cheesecake with white chocolate foam
6
kpl20
minutesThis gluten-free cheesecake with white chocolate mousse is not only vegan but also wonderfully moist and perfect for spring celebrations! (Gluten-free, egg-free, dairy-free)
Preparation time: 35 min + cooling time in the fridge for 1-2 hours or overnight.
6 small loose-bottomed cups, 10 cm diameter or one larger cup. Note: if you are making the cake in a large narrow and long baking dish (35 cm x 11 cm), I recommend doubling the recipe for both the dough and the filling.
Ingredients
- Gluten-free base
2 dl (130 g ) Viljatuote Light Gluten Free Flour Mix
0,25 tsp salt
3 tbsp light syrup
0,75 dl (~60 g) room temperature virgin coconut oil
plus: oil for lubricating the cakes
- Fresh cheese sample
200 g soy cream cheese
0,75 dl unsweetened soya yoghurt
4 tbsp light syrup
1 tbsp lime juice
grated rind of half a lime
a pinch of salt
- White chocolate foam
n. 2,5 dl whipped plant-based gluten-free "cream" foam
40 g dairy-free white chocolate
- For decoration
berries, grated lime peel, lime pieces
Preparation
- Preheat the oven to 200°C.
- Gluten-free base
- Mix the flour mix and salt.
- Add the syrup and coconut oil and mix the dough into a soft, easily malleable mass.
- Grease the bottom and edges of the pie dishes and press the dough into the bottom and sides of the pan.
- Put the pie crusts in the fridge while you make the filling.
- Fresh cheese sample
- Mix the filling ingredients with a whisk.
- Pour the filling into the pies and bake at 200°C for 20 minutes or until the edges of the pie and the filling are coloured. The filling will set as the pies cool.
- NOTE: place the oven lid underneath (on the lowest level of the oven) when baking pies/pies in the oven, as the filling may bubble over slightly.
- I let the pies rise and set in a cool place for about 2 hours - until the next day before decorating.
- White chocolate foam
- Melt the white chocolate in a microwave or water bath and let cool.
- Stir the melted chocolate into the whipped cream.
- Decoration
- Decorate the gluten-free cheesecake with white chocolate foam, berries, grated lime zest and lime wedges.
Recipe and photo: My Berry Forest | Tiina Strandbeg
