Monday, 21 December 2015

Gluten Free White Chocolate Cheesecake

Just because it's Gluten Free doesn't mean it has to taste Gluten Free.

I will apologise now, because I do not have exact amounts and tend to go by eye and taste, so will do my very best.

What do you need:
  1. 300g Soft Cheese
  2. 400g White Chocolate (check it's safe, I use Tesco's own brand or Milkybar)
  3. 100-200g Gluten Free Milk Chocolate Digestive Biscuits
  4. Unsalted butter
  5. Food bag, i.e. ziplock or similar.

What to do:

Firstly you will want to crush the biscuits into tiny crumbs, I have found the easiest and least messy way is to empty however many cookies you need (try 100g first) into a ziplock bag and close, then you can bash it with a wooden rolling pin until it has turned to dust. 

Now  you will want to melt some butter in a saucepan, heres some guessing work, and add the crumbs and mix together till you have a nice consistency for the base. Once you're happy empty the contents into a baking dish or silicone muffin cases, and put in the fridge to set. the base should be about 1.5cm deep at least.

Once the base has hardened (shouldn't take longer than an hour) you can make the topping.

Next step is to prepare the soft cheese in a mixing bowl, by mixing it till its soft. Melt the chocolate in a separate bowl, however you wish, and mix in with the cheese.

Finally add the chocolate cheese mix to the top of your base and allow to set over night in the fridge.  

There you have it yummy Gluten Free Cheesecakes,

Always be kind, you never know what personal battle people are fighting.


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