GLUTEN FREE WHITE CHOCOLATE CHEESCAKE. SIMPLY DELICIOUS....

Have you ever gone to a family meal where everything looks amazing…
The table is full, the effort is there, the desserts come out — and suddenly you’re reminded you can’t have that.
Or worse… you’re handed a separate dessert that’s clearly not the same.

If that sounds familiar, this channel is for you.
Here, gluten-free doesn’t mean missing out — it means enjoying the same delicious desserts as everyone else 💛

Today I’m sharing a Gluten Free White Chocolate Cheesecake that’s rich, creamy, indulgent, and so good no one will believe it’s gluten free. This is the kind of dessert that belongs right in the middle of the table — no compromises, no substitutions, no feeling left out.

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🧁 Gluten Free White Chocolate Cheesecake Ingredients

300g gluten-free biscuits
150g unsalted butter
400g gluten-free white chocolate
250g soft cheese
250g mascarpone
300ml double cream

🧁 Gluten Free White Chocolate Cheesecake – Instructions
This is the kind of dessert that lets you sit at the table and enjoy the same thing as everyone else — no explanations, no substitutes, no missing out.

1️⃣ Make the biscuit base
Start by crushing your gluten-free biscuits into fine crumbs. You can use a food processor or the classic rolling pin method — both work perfectly.
Melt the unsalted butter and mix it through the crumbs until everything is evenly coated and looks like wet sand.

Press the mixture firmly into the base of a lined springform tin. Take your time here — a solid base makes all the difference.
Pop it into the fridge to chill while you prepare the filling.

2️⃣ Melt the white chocolate
Gently melt the gluten-free white chocolate, either over a bain-marie or in short bursts in the microwave.
Once melted, set it aside to cool slightly — you want it smooth, not hot.

3️⃣ Create the creamy filling
In a large bowl, add the soft cheese and mascarpone. Mix until smooth and creamy, with no lumps.
Pour in the cooled melted white chocolate and mix again until fully combined.

In a separate bowl, whip the double cream until it reaches soft peaks — light, fluffy, and still silky.
Carefully fold the whipped cream into the cheesecake mixture. This is what gives the cheesecake that rich, indulgent texture everyone loves.

4️⃣ Assemble and chill
Spoon the cheesecake filling over the chilled biscuit base and smooth the top.
Place it back into the fridge and let it set for at least 4 hours, or overnight if you can wait — trust me, it’s worth it.

5️⃣ Serve without compromise
Once set, remove from the tin, slice, and serve proudly.
This is not a “gluten-free alternative.”
This is a proper dessert — one that belongs right in the middle of the table.
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Gluten-free biscuits: https://amzn.to/4aR97OC

Baking tools & equipment:
Kitchen aid stand mixer - https://amzn.to/49gam92
Magimix Food Processor - https://amzn.to/3Lxn2z7

Perfect for family gatherings, celebrations, or anytime you want a gluten-free dessert that doesn’t feel “gluten-free.”

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