For those with celiac disease or gluten intolerance, finding indulgent desserts that cater to their dietary restrictions can be challenging. Traditional cheesecake recipes often rely on gluten-containing ingredients, limiting options for those who need to avoid gluten.
However, there’s no need to sacrifice flavor and enjoyment when it comes to dessert. Our Gluten-Free Strawberry Cheesecake recipe offers a delicious solution, allowing everyone to indulge in the creamy delight of a classic cheesecake without worrying about gluten.
By carefully selecting gluten-free ingredients and crafting a simple yet delectable recipe, we’ve created a dessert masterpiece that satisfies cravings and ensures inclusivity at the table. With our recipe, you can enjoy the sumptuous flavors of strawberries and cream cheese atop a crunchy biscuit base, all while adhering to your dietary needs.
Ingredients: For the base:
- Gluten-free biscuits
- Butter
For the strawberry compote:
- Fresh strawberries
- Sugar
- Cornstarch
- Lemon juice
For the cream cheese filling:
- Gelatin sheets
- Milk
- Ricotta cheese
- Cream cheese
- Powdered sugar
- Vanilla extract
- Fresh cream
Instructions:
- Prepare the Base:
- Using a food processor, crumble the gluten-free biscuits into fine crumbs.
- Melt the butter either using a double boiler or in the microwave.
- Combine the melted butter with the biscuit crumbs until well mixed.
- Press the mixture firmly into the bottom of a springform pan lined with parchment paper or acetate.
- Refrigerate for 30 minutes to set.
- Make the Strawberry Compote:
- In a saucepan, combine cleaned and chopped strawberries, sugar, cornstarch, and lemon juice.
- Cook over low heat, stirring occasionally, until the mixture thickens and becomes syrupy (approximately 15 minutes).
- Allow the compote to cool while you prepare the cream cheese filling.
- Prepare the Cream Cheese Filling:
- Start by rehydrating the gelatin sheets in cold water.
- In a small saucepan, heat the milk until it starts to simmer. Add the rehydrated gelatin sheets and stir until dissolved. Set aside to cool slightly.
- In a large bowl, mix together the ricotta cheese, cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, semi-whip the fresh cream.
- Gently fold the whipped cream into the cream cheese mixture until very well combined.
- Gradually pour in the milk mixture, stirring constantly until the filling is smooth and homogeneous.
- Assemble the Cheesecake:
- Pour half of the cream cheese filling over the chilled biscuit base.
- Spoon the strawberry compote evenly over the filling.
- Top with the remaining cream cheese filling, spreading it out smoothly.
- Refrigerate the cheesecake for at least 4- 4.30 hours, or until set.
- Serve and Enjoy:
- Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slice into generous portions and serve chilled.
- Garnish with fresh strawberries or a dollop of whipped cream, if desired.
Conclusion
Indulge in the heavenly taste of our Gluten-Free Strawberry Cheesecake, where each creamy bite is bursting with the sweetness of strawberries and the richness of cream cheese. Whether you’re hosting a special occasion or simply craving a decadent dessert, this recipe is sure to impress! Plus, with its gluten-free ingredients, everyone can enjoy a slice of this delectable treat. Try it out today and treat yourself to a slice of pure bliss.