Helping moms stay sane and keeping families happy.

Helping moms stay sane and keeping families happy.

White Chocolate Cheesecake – Gluten Free!

Like just about every other person in America I love cheesecake.  I will take it however I can get it – plain, filled, swirled, topped with chocolate sauces, drenched with berries, the list never ends. The only thing that really matters is if it has some kind of chocolate in it.  The only problem I ever run into is when I want to take one to a family event because my Mother-In-Law is allergic to gluten and so many of the cheesecake recipes out there have some kind of gluten in them.  Over the years I have developed a White Chocolate Cheesecake recipe that is gluten free!  If you are a new baker don’t worry you can’t mess this up, and if you are an experienced baker than use this as a jumping off point to add your own toppings or stir in your favorite jam!

The hardest part about making a white chocolate cheesecake at home is having a spring form pan.  If you don’t have one but really need to make some cheesecake use a pretty pie plate and just plan to serve it like a pie. I don’t recommend using a round cake dish because it will be hard to get the slices out without destroying both the pan and the cake. If any one tries to get cheeky about your baking in a pie pan just smile and say “No cheesecake for you”.


 

 

*Note: To make sure your cheesecake comes out gluten free make sure to check the ingredients for the sour cream, vanilla, and chocolate (mainly if they use MSG).

 

If you are looking for a great idea to make dinner check out my Great Recipe Page for some great ideas you can make tonight.

 

Kitchen Universe, The Kitchen Store

Print Recipe
White Chocolate Cheesecake - Gluten Free!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 90 minutes
Passive Time 5 hours
Servings
slices
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 90 minutes
Passive Time 5 hours
Servings
slices
Ingredients
Instructions
  1. Preheat oven to 450. Lightly grease your springform pan.
  2. Beat the cream chees until creamy. It will probably take 4-6 minutes depending on if you are using a hand or a stand mixer. (Don't rush this step the more you whip the cream cheese now the lighter and fluffier your cake will turn out.)
  3. Add sugar, sour cream and vanilla to the cream cheese - beat until smooth and creamy. (Again let this go for a couple minutes it won't hurt it and will just make your cake fluffier.)
  4. Add eggs one at a time while the blender is running.
  5. Use a spatula to fold in the chocolate.
  6. Pour into pan.
  7. Put the pan into the oven and immediately drop the temp to 350. Bake for 1 hour & 15 minutes. The top should be lightly tan and have a SLIGHT jiggle. If it is to jiggly or pale keep baking and check on it every 10 minutes. It will finish baking when it is cooling on the stove so don't over do it here.
  8. Cool in pan on a wire rack for an hour. Cover with saran wrap and chill for at least 4 hours before serving. (I like to make mine the day before I am going to serve it that way everything has a chance to settle and meld and become delicious.)
Recipe Notes

I like to serve mine with strawberries in syrup, or a nice chocolate sauce. Get creative with your toppings!

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