For the cheesecake Base:

  • White chocolate 50.0 g
  • Gluten free biscuits 150.0 g
  • Meadowland Professional 250g 50.0 g

For the cheesecake:

  • Cream cheese 400.0 g
  • Caster sugar 100.0 g
  • Vanilla extract 5.0 ml
  • Greek Yogurt 200.0 g
  • Egg 50.0 g
  • White chocolate 100.0 g

To bake the cheesecake:

  • Cherry Jam 150.0 g
  1. For the cheesecake Base:

    • Lightly grease and line a deep, 18cm cake tin with a loose base. Wrap the outside of the tin with two layers of foil in preparation to use in a bain marie, to cook the cheesecake.
    • Preheat oven to 180°C.
    • Melt the white chocolate in a glass bowl over a small pan of hot water on a low heat. Stir until melted and smooth, then remove from the heat and set aside.
    • Put the gluten free biscuits into a food processor, blend until the mixture forms fine crumbs and then add 50g of the melted white chocolate and melted MEADOWLAND Professional 250g, process until it starts to bind together.
    • Turn out the crumb mixture into the base of the prepared tin and press lightly to make an even layer, do not press too hard.
  2. For the cheesecake:

    • On a bain marie melt the white chocolate and reserve warm for the filling.
    • In a large bowl, beat the soft cheese, sugar and vanilla with an electric mixer for 2-3 min.
    • Add the yogurt, and the eggs one at a time. Being careful not to over-beat.
    • Add in the melted white chocolate and mix until smooth.
    • Pour the filling over the base in the tin and shake gently, to level.
  3. To bake the cheesecake:

    • Place the cheesecake into a deep gastronome tray and pour boiling water into the side of the tray until it is half way up the tin creating a bain marie. Carefully place the tray into the oven.
    • Bake for 20 min. It will have just set around the edges but still be wobbly in the middle.
    • Turn the oven off and leave the cheesecake to cool slowly for one hour in the oven.
    • Remove from the oven then allow to chill until ready to serve, preferably overnight.
    • Before serving spread a layer of the cherry compote or conserve onto the top of the cake and cut into even portions.

    Disclaimer:It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.