My sister Terese is our Dessert Queen and this is one more of her creations. A special celebration dessert, this cheesecake will more than please the gluten free-er and gluten eater alike. The base is a rice bubble (gluten free of course) and white chocolate mix which Terese also used to adorn the top. Use you favourite cheesecake filling recipe and VOILA! Here is Terese’s version.
Raspberry and White Chocolate Coconut Crunch Cheesecake
Prep: 35 mins + chilling
Cook: 5 mins
Serves: 12 – 16
- 300 g Cadbury White Chocolate Melts
- 60 g butter
- 2 cups puffed rice cereal
- ¾ cup coconut
- 750 g Philadelphia Original Block Cream Cheese, softened
- 1 cup caster sugar
- 2 tsp vanilla essence
- 1 tabs gelatine, dissolved in ¼ cup boiling water
- 1 ½ cups cream, whipped until stiff
- 3 x 125 g punnets raspberries
- Place chocolate and butter in a bowl and place over a saucepan of gently simmering water, stirring until smooth. Combine puffed rice cereal and coconut in a bowl, then add the melted chocolate and butter and mix well.
- Line the base of a 24 cm springform pan. Evenly press half the mixture into the base and chill. Reserve remaining mixture at room temperature.
- Beat the cream cheese, sugar and vanilla essence with an electric mixer until smooth. Stir through the dissolved gelatine, then fold in the whipped cream.
- Scatter 1 punnet of raspberries over the base, then pour over half the cream cheese mixture. Top with another punnet of raspberries, then pour over the remaining cream cheese mixture. Lightly crumble over the reserved chocolate mixture, top with the remaining raspberries and chill for 3 – 4 hours or until set.
Looking for an alternative sweet base to the usual biscuits and butter or short crust pastry?
Here are three gluten free sweet base options that you might like to try.* They are all variations on a theme: dates and nuts and while I have only included the recipe for the bases, please visit the bakers’ websites for the rest of their recipes. Alternatively you can try Matt Preston’s ‘Cheatscake’ Lime Pie
Raspberry and Lime Cheesecake
1 ¼ cups almond meal
¼ cup flax meal
½ cup pitted dates
1 tablespoon coconut oil
Combine ingredients in a food processor until it clumps together. Remove and press firmly into a greased pie or flan dish. Freeze for 3 hours. Once set, remove to fridge.
Raw Lime Pie
1 cup walnuts
½ cup pitted dates
½ cup cocoa
Combine ingredients in a food processor until crushed. Press mixture firmly into the base of pie dish or flan tin. Freeze.
Chocolate Raspberry Tart
1 cup pecans
1 cup almonds
1/3 cup pitted dates
In a food processor combine ingredients until it all becomes finely ground. Transfer nut mixture into pie pan and press evenly to form a crust. Refrigerate.
*My taste testers have very specific likes and dislikes. After all I am cooking for our 19 year old son and my 91 year old father. Therefore these bases are not to their liking. They like a crunch and so much preferred the almond meal, granulated sugar and butter style base.
This recipe appealed to me because it is a lighter alternative to the rich butter and biscuit crumb cheesecake bases we so often use. While a little bit fiddly to get the coconut mixture evenly spread into the tins, they present well and even if they are a little untidy, you can get away with it by calling them ‘rustic’ or ‘ free form’ or ‘artisan’. The filling is deliciously smooth complementing the texture of the base.
3/12 cups (265 g) shredded coconut
2/3 cup (150g) caster sugar
2 egg whites
50 g unsalted butter, melted
Preheat oven to 150 degrees C. Place coconut, sugar, egg whites and butter in a bowl and mix until combined. Using the back of a spoon, press the mixture into 6 x ¾ cup capacity (180ml) lightly greased muffin tins lined with non-stick baking paper. Bake for 15 – 20 minutes or until light golden. If the shells are browning too quickly, cover with aluminium foil. Set aside to cool.
150 g cream cheese, softened
100 g ricotta
½ cup caster sugar
150 g dark chocolate, melted
1 teaspoon vanilla extract
To make the filling, place the cream cheese, ricotta, sugar, chocolate, eggs and vanilla in a food processor and process until smooth. Pour into shells and bake for 20 – 25 minutes or until just set. Allow to cool to room temperature and then refrigerate for 1 hour or until cold.
(from April/May 2013 Donna Hay Magazine)