A white chocolate berry cheesecake, baked that combines the amazing flavors of white chocolate and fresh berries. Add in a gluten-free crust and you have deliciousness!
While thinking of ingredients for our rocky road slice, I mistakenly thought we needed fresh raspberries. When I walked through a local market, I saw some and immediately bought them. When I got home, I was informed we needed the jelly variety instead, but then my husband had the idea to make a baked cheesecake with the raspberries and white chocolate. And this white chocolate berry cheesecake turned out amazingly brilliant! That time, and every other time I’ve made it. Even with dairy-free ingredients – like dairy-free cream cheese, coconut cream and white chocolate syrup. It’s amazing. Just trust me!
For the crust I used the gluten-free graham cracker crust, but two portions of it. We really love this crust and it seems to work with most pies that would normally have a biscuit base.
White chocolate berry cheesecake
(Gluten-free, dairy-free)
Ingredients
- 200 g white dairy-free chocolate or 1/3 cup white chocolate syrup
- 1/4 cup coconut cream
- 500 g dairy-free cream cheese
- 1/2 cup sugar
- 3 eggs
- 1 tbs tapioca starch
- 150 g berries raspberries, blueberries, strawberries, etc
Instructions
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Preheat oven to 150C/325F.
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Melt chocolate and cream over a gentle heat. Once melted together, cool for 5 minutes. If using white chocolate syrup, you can ignore this step and add both the syrup and cream together after the eggs and tapioca flour have been mixed in.
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Mix cream cheese and sugar together until smooth.
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Mix in 1 egg at a time, then add tapioca starch.
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Add in melted chocolate mixture / chocolate syrup and cream and mix well.
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Pour over prepared biscuit base then drop the berries into the mixture.
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Cook for 55 minutes.
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Cool in oven with the door ajar.
