Gluten Free White Chocolate and Raspberry Cheesecake
A delightful no-bake cheesecake combining the creamy richness of mascarpone and white chocolate with the tartness of fresh raspberries for a satisfying dessert.
Ingredients
Cheesecake Base
- 320 g gluten free digestive biscuits For a delightful crunch.
- 150 g hard margarine or butter Melt completely for the biscuit base.
Cheesecake Filling
- 500 g mascarpone Velvety and creamy for a luscious bite.
- 100 g icing sugar Sweetens the filling.
- 250 g white chocolate Adds decadent sweetness.
- 300 ml double cream Provides a creamy consistency.
- 1/2 tsp vanilla extract For aromatic notes.
- 275 g fresh raspberries For juicy freshness.
Garnish
- to taste chunks of white chocolate For topping.
- to taste fresh raspberries For decoration.
Instructions
Preparation
- Crush the gluten free digestives in a sandwich bag using a rolling pin until fine crumbs.
- Melt the margarine or butter in a microwave-safe bowl until completely liquid.
- Combine the melted margarine or butter with the crushed biscuits and mix until the texture is slightly sticky.
- Press the biscuit mixture into the base of a tin for the cheesecake evenly.
- Chill the base in the refrigerator for at least 30 minutes.
Cheesecake Filling
- Melt the white chocolate carefully in the microwave or over a double boiler, then set aside to cool slightly.
- In a mixing bowl, combine mascarpone, icing sugar, and vanilla extract until smooth.
- Gradually add double cream to the mascarpone mixture and mix until it thickens.
- Pour in the melted white chocolate and mix briefly.
- Gently fold in fresh raspberries, keeping some whole for presentation.
Assembly and Chilling
- Spread the cheesecake filling over the chilled biscuit base and smooth the top.
- Cover with cling film and chill in the refrigerator for a minimum of 8 hours (overnight preferred).
- Decorate with extra chunks of white chocolate and fresh raspberries before serving.
Notes
Let ingredients come to room temperature for a smoother blend. Avoid overmixing cream to prevent curdling. Use high-quality white chocolate for the best flavor. Can serve with raspberry sauce or crushed biscuits for variations.