Gluten-free white chocolate raspberry cheesecake

DifficultyBeginner

Instead of cookies, this cheesecake base is made with flours! To mimic crushed cookies use our Gluten-free Dark Flour mix and Crushed Buckwheat Groats!

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Gluten-free white chocolate raspberry cheesecake
Prep Time30 minsCook Time20 minsTotal Time50 mins
Ingredients
Base
 1 egg
 100 g margarine
 ½ dl sugar
 1 tsp vanilla sugar
Raspberrry topping
 3 dl raspberries (full dl)
 3 tbsp sugar
 1 tbsp water
Filling
 4 gelatine sheet
 200 g cream cheese
 2 dl double cream
 200 g white chocolate
 1 tbsp vanilla sugar
Directions

Whisk the egg and add sugar and margarine. Add flour 1 dl at a time and toss in the buckwheat at the end. Cover a cake pan with a removable bottom (24cm max) with baking paper. If you use smaller pan Don't use all the base dough if you use a smaller pan or want a thinner base. No need to change the filling! It will be just a bit taller. Press the dough into the pan evenly. Bake in 180-degrees for approx. 20 minutes. Set aside to cool down. Don't start making the filling until the base is all the way cooled down!

Measure raspberries, sugar and water into a small pot. Bring to boil and let it cook for approx. 5 min. Pour through a strainer and press the mass with a spatula. Scrape the thicker raspberry mash from the bottom of the strainer into the liquid. Then scrape the mass of mostly seeds and press again. Scrape the mash from the bottom. Repeat.
Mix the liquid and mash and set it to the fridge.

Set the gelatine sheets to soak in cold water. Whip the double cream to foam. Melt the chocolate in a microwave in 30-sec bursts mixing gently in the middle. When the chocolate is almost melted (and bowl most likely hot) set aside to melt all the way. This way you won't burn the chocolate by accident. Mix cream cheese, vanilla sugar, and white chocolate. Add into the foam and fold even. Boil 1 tbsp water in a small pot. Squeeze excess water from the gelatine sheets and mix into the hot water. Pour evenly in a thin trickle mixing all the time.

Pour on top of the cool base. With a teaspoon drop raspberry topping drops in a circle starting from the outer edge. Drag through the drops with a toothpick with one motion. Start the next circle. Set to rest in the fridge for at least 1-2 hours or overnight.

Serve with the raspberrry topping!

Ingredients

Base
 1 egg
 100 g margarine
 ½ dl sugar
 1 tsp vanilla sugar
Raspberrry topping
 3 dl raspberries (full dl)
 3 tbsp sugar
 1 tbsp water
Filling
 4 gelatine sheet
 200 g cream cheese
 2 dl double cream
 200 g white chocolate
 1 tbsp vanilla sugar

Directions

1

Whisk the egg and add sugar and margarine. Add flour 1 dl at a time and toss in the buckwheat at the end. Cover a cake pan with a removable bottom (24cm max) with baking paper. If you use smaller pan Don't use all the base dough if you use a smaller pan or want a thinner base. No need to change the filling! It will be just a bit taller. Press the dough into the pan evenly. Bake in 180-degrees for approx. 20 minutes. Set aside to cool down. Don't start making the filling until the base is all the way cooled down!

2

Measure raspberries, sugar and water into a small pot. Bring to boil and let it cook for approx. 5 min. Pour through a strainer and press the mass with a spatula. Scrape the thicker raspberry mash from the bottom of the strainer into the liquid. Then scrape the mass of mostly seeds and press again. Scrape the mash from the bottom. Repeat.
Mix the liquid and mash and set it to the fridge.

3

Set the gelatine sheets to soak in cold water. Whip the double cream to foam. Melt the chocolate in a microwave in 30-sec bursts mixing gently in the middle. When the chocolate is almost melted (and bowl most likely hot) set aside to melt all the way. This way you won't burn the chocolate by accident. Mix cream cheese, vanilla sugar, and white chocolate. Add into the foam and fold even. Boil 1 tbsp water in a small pot. Squeeze excess water from the gelatine sheets and mix into the hot water. Pour evenly in a thin trickle mixing all the time.

Pour on top of the cool base. With a teaspoon drop raspberry topping drops in a circle starting from the outer edge. Drag through the drops with a toothpick with one motion. Start the next circle. Set to rest in the fridge for at least 1-2 hours or overnight.

Serve with the raspberrry topping!

Gluten-free white chocolate raspberry cheesecake

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