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.