Baked White Choc Cheesecakes - Gluten free
Originally these weren't gluten free, but a quick swap of the base makes them so - just remember to check all packets (inc chocolate) to make sure they are also gluten free. If you don't need gluten free, then the Bahlsen choc biscuits work really well.
1 x pack gluten free macaroons, or other biscuits of choice
- anything with chocolate on is ideal - 150 to 200g or thereabouts
50g butter or hard margarine, melted
400g cream cheese/quark/philadelphia
200g white chocolate, melted (e.g. 2 to 3 mins in microwave)
Zest of lemon (optional)
1 TBS granulated sugar
100ml double cream, or single cream, or yogurt, or even milk
Muffin tin & muffin cases.
Process biscuits into crumbs, pour in butter & mix till combined.
Divide evenly & press into the bases of muffin cases to depth 1cm (makes about 10)
Blend cream cheese with melted white choc, lemon zest, sugar, eggs & cream. Will be floppy like part whipped double cream - not thin.
Spoon cheese mix on top of biscuit bases to about ¾ full.
Bake approx 30 mins 190°/375°/Gas 5 till they seem done
- will have a little wobble in centre & starting to brown on edges - may crack on top - this is normal. They will sink back on cooling.
Serve with fruit sauce, fruit compote, or fresh fruit.
Option: Can substitute milk or dark chocolate for the
white, but omit the lemon zest & add a few dried cherries or raisins if you like.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.