Gluten Free Lemon And Lime No Bake Cheesecake Recipe With White Chocolate

Here is a deliciously citrus fresh and light no bake cheesecake recipe drizzled in white chocolate and adorned with fresh raspberries that I put together out of three other cheesecake recipes and adapted to make it gluten free! Sound good? I made it for my husband’s 30th birthday BBQ party and it went down really well! Part of what makes the cheesecake lighter than most is that I use quark but any cream cheese will do. Quark is a type of fresh cheese or curd cheese. It is made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained. It is soft, white and unaged, similar to some types of fromage frais. It is distinct from ricotta because ricotta (Italian: recooked) is made from scalded whey. Quark usually has no salt added and is used a lot in German cooking and baking especially cheesecakes (K√§sekuchen). In some countries quark may be known as “baking cheese”, “pressed cottage cheese” or “farmers cheese”. This recipe is lovely and tangy and just re-freshes the palate with a slight hint of sweet indulgence from the white chocolate so have a try and see what you think!

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What you need to know:
Prep time: 2 hours
Chill time: preferably overnight or at least 5 hours

Ingredients for 12 portions:
For the base:
12 oz / 350 g crushed gluten-free digestives or gluten-free plain butter biscuits
5 oz / 140 g melted butter

For the filling:
14 oz / 400 g light cream cheese
35 oz / 1000 g quark
12 oz / 350 g icing sugar
6 gelatine sheets
zest of 4 lemons and 6 limes
juice of 2 lemons and 3 limes

To decorate:
10.5 oz / 300 g white chocolate melted
10.5 oz / 300 g fresh raspberries
Icing sugar to dust
1 sprig of mint

10 ” / 26 cm round spring form tin

Method:

1. Grease the tin well with butter or line with greaseproof paper, whichever you prefer.

2. Crush the biscuits in a blender and melt the butter either in the microwave or in a saucepan but do not let it boil/burn.

3. Add the butter to the crushed biscuits and stir until well combined. Transfer quickly to the tin and press down. Use the straight edge of a glass to press the biscuit mix down firm. Cover with cling film and chill in the fridge for 30 mins.

4. Whisk the quark and cream cheese with the icing sugar.

5. Grate the lemons and limes and fold the zest into the cream cheese mix.

6. Soak the gelatine sheets, one by one, in cold water to soften then transfer the sheets to a small saucepan. Add the lemon and lime juice from the 2 lemons and 3 limes and gently cook over a low heat until all the gelatine is melted. If you don’t want the cheesecake to be too citrusy omit the lemon and lime juice and just melt the gelatine in water and pour the gelatine-water into the cheese mix.

7. Beat the gelatine (either with juice or water) into the cheese mix, whisking/beating thoroughly to evenly distribute the gelatine and juice then spoon quickly onto the biscuit base. Chill in the fridge until set.

8. It is always a good idea to decorate the cheesecake an hour before serving as the raspberries will stay fresher for longer and the chocolate will still have a slight shiny texture and be soft enough to cut through.  Melt the white chocolate in a bowl over a saucepan of water and then drizzle, pour, zigzag it over the cheesecake in any fashion you desire. Alternatively shave the white chocolate with a peeler and sprinkle whole shavings or curls of white chocolate over the top.

9. Sprinkle a few raspberries over the top and put back into the fridge.

10. An hour later and seconds before serving dust lightly with icing sugar (use a sieve) and add a single sprig of mint in the middle. Serve with raspberry coulis, vanilla cream, custard (pudding) or single cream.

To make your own raspberry coulis check out my raspberry coulis recipe here.

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