Gluten Free White Chocolate and Raspberry Cheesecake
This no-bake cheesecake combines the creamy richness of mascarpone with fresh raspberries, all set within a buttery gluten-free biscuit crust. It's an indulgent dessert perfect for any occasion.
Ingredients
For the crust
- 320 g gluten free digestive biscuits These offer a crunchy foundation while being delightfully flavored.
- 150 g hard margarine or butter Adds a luscious richness that binds the crust together.
For the filling
- 500 g mascarpone cheese Creamy and velvety, it’s the star ingredient.
- 100 g icing sugar Sweetens the filling to perfection.
- 250 g white chocolate Smooth and aromatic, it brings sweetness.
- 300 ml double cream Contributes to the lightness of the filling.
- 1/2 tsp vanilla extract Enhances the overall flavor.
- 275 g fresh raspberries Provides tartness and vibrant color.
- Extra chunks of white chocolate for decoration Adds a finishing touch of sweetness.
- Extra fresh raspberries for garnishing Adds a burst of color and flavor.
Instructions
Preparation
- Start by crushing your gluten-free digestives in a sandwich bag using a rolling pin.
- Melt your margarine or butter in a microwave-safe bowl until completely melted.
- Pour the melted margarine or butter into the crushed biscuits and mix until fully combined.
- Press the biscuit mixture firmly into the base of your tin to form a sturdy crust.
- Chill the crust in the fridge for at least 30 minutes to set.
Filling
- Melt the white chocolate in a bowl, stirring until it becomes pourable.
- In a mixing bowl, combine mascarpone, icing sugar, and vanilla extract. Mix for about 10-20 seconds.
- Gradually add the double cream to the mascarpone mixture and mix until it thickens.
- Slowly incorporate the melted white chocolate into the mascarpone mixture.
- Gently fold in the fresh raspberries.
Assembly
- Pour the cheesecake filling over the chilled biscuit base, smoothing the top with a spatula.
- Cover the cheesecake with plastic wrap and chill overnight in the refrigerator to set.
- Before serving, decorate the top with extra chunks of white chocolate and fresh raspberries.
- Serve chilled and enjoy the burst of flavors.
Notes
Ensure to mix only until thickened to keep your cheesecake airy. Chilling time is crucial for proper texture and ease of cutting. Use high-quality white chocolate for best results.