Gluten Free White Chocolate Raspberry Cheesecake

 

Cheesecake canva 5Serving size 10

Prep    20 mins
Cook   1 hour 5 mins

Total Time:   1 hour 25 mins

GutenFree Gluten Free

 

 

 




Voted the BEST CHEESECAKE EVER by our families.  This gluten free white chocolate raspberry cheesecake is to die for! I am always looking out for a nice thick and dense New York style cheesecake and this one wins hands down!”

INGREDIENTS

  • homemade cheesecake crust (directions to follow)
  • 2 ½ pounds cream cheese softened
  • 1 cup sugar
  • 3 tablespoons brown rice flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • 12 ounces white chocolate chips or white baking chocolate

Crust Ingredients

  • ¾ cup turbinado sugar
  • ¼ cup butter room temperature
  • 1 egg
  • 2/3 cup brown rice flour
  • ½ cup tapioca flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons rice milk
  • ½ teaspoon vanilla
  • 2 tablespoons butter @ room temperature

Crust Directions

1.  Preheat oven 350 degrees.   In a large mixing bowl mix sugar and butter until creamy.  Mix in egg.

2.  In a small mixing bowl mix together rice flour, tapioca flour, baking soda, and salt.

3.  Add dry ingredients to large mixing bowl along with milk and vanilla and mix just until blended.

4.  Pour batter into a 9X13 baking sheet and bake for 30-40 minutes, until done.

          5.  Allow to cool.  Crumble into a bowl and mix together with 2 tablespoons of butter.  Pour into a 9-inch springform pan.  Try not to press too much.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Make crust.
  3. Beat cream cheese, sugar, flour, and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition, just until blended.
  4. Add the white chocolate chips to a small pot, cook on low heat and stir until melted.  Stir into batter.  Pour batter over crust.
  5. Bake 1 hour 5 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan.  Allow to cool, cover with plastic wrap and then refrigerate at least 4 hours or overnight.
  6. Cover cheesecake with prepared raspberry sauce (see directions below) and fresh raspberries.
  7. Store cheesecake in refrigerator covered with plastic wrap.

RASPBERRY SAUCE INGREDIENTS

  • 10 ounces frozen raspberries
  • 4-5 tablespoons sugar (depending on how sweet the frozen raspberries are)
  • 3 teaspoons potato starch
  • 1/2 cup water

RASPBERRY SAUCE DIRECTIONSgluten free white chocolate raspberry cheesecake

  1.  Add frozen raspberries, sugar, potato starch, and water to a sauce pan.  Stir and bring to a boil.  Cook and stir until thick, about 5 minutes.  Strain into a bowl and allow to cool to  just warm.  Pour over cheesecake.

 

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Chef Notes:

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Return from Gluten Free White Chocolate Raspberry Cheesecake to Gluten Free Desserts

 

GutenFree Gluten Free

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