Friday, December 14, 2012

Gluten-Free White Chocolate Raspberry Cheesecake

We had a holiday potluck last night for my book club and this yummy cheesecake was my contribution:

While I've made a traditional version of this before, this time I made it gluten-free (GF) since a couple of our book club members can't have gluten. It turned out that none of the GF members came last night, but everyone still raved about this cheesecake. It's just as delicious as the original. The crust is delightfully crunchy and chocolately - you really can't tell the difference! This will definitely be one of my go-to recipes from now own when I'm visiting or hosting GF friends - delish!

Gluten-Free White Chocolate Raspberry Cheesecake
Ingredients:
1 c. gluten-free chocolate sandwich cookies (I used a box of these), crushed
4 Tbsp. white sugar
2 Tbsp. cocoa powder
2 Tbsp. butter, melted

2 cups (1 12-oz. bag) white chocolate chips
1/2 cup fat-free half-and-half
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

1/2 cup seedless raspberry jam

Method:
Preheat oven to 325°F.
Wrap a 9 or 10-inch springform pan in 2-3 layers of aluminum foil and spray the inside of the pan with oil.
In a small bowl, combine chocolate cookie crumbs, 4 Tbsp. sugar, 2 Tbsp. cocoa and 2 Tbsp. melted butter. Stir until well combined. Press into the bottom of a 9 or 10" springform pan.
Bring a small saucepan of water (or the bottom pan of a double boiler) to a simmer. Place a metal bowl (or the top of the double boiler) over the water. Add white chocolate chips and stir constantly until melted. Then stir in half-and-half until smooth. Set aside.
In a large bowl, beat cream cheese and 1/2 c. sugar together until creamy. Beat in eggs one at a time.
Add vanilla and white chocolate mixture. Beat just until fully mixed.
Heat raspberry jam in the microwave (or on the stove) until it's the consistency of a sauce.
Pour 1/2 of the cream cheese mixture over the top of your chocolate crust.
Drizzle 1/2 of the raspberry jam on top of that.
Top with the remaining cream cheese mixture. Then drizzle the top with the rest of the raspberry jam. Run the tip of a knife through the jam to create swirls, if desired.
Place the filled springform pan into a larger pan (such as rectangular cake pan). Fill the larger pan with hot water until water reaches 1/2 way up the sides of the springform pan. (This creates a water bath around your cheesecake, which will help prevent cracking or uneven baking.)
Bake cheesecake at 325°F for 55-60 minutes until cheesecake jiggles only slightly in the middle when moved. (It should jiggle as a whole, like gelatin. If it looks soupy at all - cook it a few minutes longer until it's done.) 

Cool for 1 hour, then refrigerate for at least 8 hours before cutting and serving.


3 comments:

Rita said...

That is brilliant! my nephew has to eat gluten free and this recipe will make hime so happy; thanks for sharing.
Rita

"Prof. Kitty" said...

Yum, this looks amazing! You are so good at figuring out easy cheesecake crusts too. Gotta try this one!

Jenn @leftoverqueen said...

I love this! And it's gluten-free! WHEEEEE! Glad to hear you are already settling in and making some friends! :)