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Gluten Free White Chocolate and Passionfruit Cheesecake

I loved the gluten free white chocolate and raspberry cheesecake that I decided to make more. The base is made from gluten free digestive biscuits, the centre is a lovely creamy white chocolate cheesecake, topped with a passion fruit jelly. I made the gluten free white chocolate and passionfruit cheesecake in silicone cupcake cases to sit on my Easter table, you of course could easily make it in a greased springform cake pan.

To go with my Easter theme I also piped whipped cream on top to resemble a nest and decorated them with handmade chocolate egg disks...

Here's how...

Gluten Free

10 Servings

Method

White chocolate cheesecake

  1. Place digestives in a bag and crush by rolling a rolling pin back and forth over the bag until you are left with crumbs

  2. In a small saucepan, melt the butter, remove from heat and stir in digestive crumbs

  3. Divide crumb mixture between the cases and press down lightly with the end of a wooden spoon or teaspoon. Place in fridge to set.

  4. In a small saucepan melt 80ml double cream and white chocolate till smooth, then remove from heat and add drained gelatine leaf.

  5. In a medium sized bowl mix the remaining double cream with the cream cheese until smooth.

  6. Add the chocolate mixture to the cream cheese mixture, stir until well combined.

  7. Pour the mixture over the set biscuit bases. Place in fridge to firm.

Passion fruit jelly

  1. Place the passion fruit juice into a small saucepan add the sugar and heat on medium-high.

  2. Bring to a boil and add the drained gelatine leaf

  3. Remove from heat and set aside to cool slightly.

  4. Pour over cheesecake and return to the fridge to set

To decorate

  1. Whip the double cream till it stands in soft peaks.

  2. Fill a piping bag fitted with a star nozzle with the whipped cream and pipe small stars in a circle around the top of the cheesecakes to resemble nests.

  3. Place a handmade chocolate egg disk in the centre and serve.

Ingredients

White chocolate cheesecake

  • 100g gluten free digestive biscuits

  • 50g butter

  • 70g white chocolate

  • 230ml double cream

  • 125g cream cheese

  • 0.5 gelatine leaf

Passion fruit jelly

See more...

Gluten free passion fruit cheesecake
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