White Chocolate Cheesecake with Gluten Free Base
Prep time
Cook time
Total time
Serves: 8
  • Base:
  • ⅓ cup Almond meal
  • ¾ cup gluten free flour
  • ¼ cup castor sugar
  • ½ tsp vanilla powder/paste
  • 90g butter ( cut into cubes)
  • Cheesecake:
  • 750g cream cheese, full fat, at room temperature
  • 150g white chocolate
  • 250 ml cream
  • 3 whole eggs
  • 1 egg yolk
  • 150g sugar
  • ½ tsp vanilla powder
  • 1 white peach to serve
  1. Preheat the oven to 160C
  2. Line a springform tin with baking paper
  3. Combine the ingredients for the base in a medium bowl and rub the butter through until a crumbly dough forms, then tip the mixture into the lined springform tin. Press the mixture firmly into the base of the tin. Then cover with plastic wrap and place in the fridge until needed.
  4. Heat the chocolate in bowl over simmering water whisking in the cream as the chocolate melts, then pour into a food processor.
  5. Add the cream cheese, vanilla, castor sugar and process until smooth. You may need to stop and scape down the sides.
  6. Add the eggs and pulse until they are just comined. ( It is really important that you don't overmanipulate the eggs or the cheesecake might crack when cooking)
  7. Pour into the springform tin and bake in the oven for 1 hour, then turn the oven off and allow the cake to cool in the oven for a further hour then refrigerate until completely cool ( It is best left in the fridge overnight before serving)
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/white-chocolate-cheesecake-gluten-free-base/