Gluten Free White Chocolate and Strawberry Cheesecake from Can You Make That Gluten Free?

By Erin Brown
Related Categories: Cookbook Confidential

“Believe me when I tell you that this is the best cheesecake you will ever eat. I have to give credit to my sister Milly, who has smashed this recipe for years! White chocolate and strawberries are irresistible combo, so try it and thank me later! You’ll need to start making this the day before you want to serve it, as the cheesecake needs to set in the fridge overnight, but it’s worth the wait.” Megan McKenna, author of Can You Make That Gluten Free?

150g unsalted butter, melted, plus extra for greasing

100g gluten-free digestive biscuits, crushed into crumbs

400g white chocolate

500g cream cheese

300ml double cream

300g icing sugar

For the strawberry compote

600g fresh strawberries

75g white caster sugar

2 tablespoons fresh lemon juice

6g gelatine

Generously grease the bottom and sides of a 20cm (8in) springform cake tin with the extra butter.

Place your crushed biscuits in a bowl, add your melted butter and mix well until the mixture has the consistency of damp sand.

Tip your biscuit mixture into the prepared tin, spread it out evenly, then use the bottom of a glass to press it down firmly.

Sit a heatproof bowl over a pan of simmering water, making sure the water isn’t actually touching the bowl. Place your chocolate in the prepared bowl and leave to melt. Set aside to cool slightly.

Meanwhile, place your cream cheese and double cream in a clean bowl and beat until the mixture has thickened.

Stir in your melted chocolate, then sift in your icing sugar and fold together with a spoon, ensuring there are no lumps.

Pour the mixture onto the biscuit base and smooth out the top using a spoon. Place in the refrigerator to set overnight.