Gluten-free White Chocolate & Raspberry Cheesecake Recipe

Start by crushing the gluten-free digestive biscuits in a food processor. Pour in the melted butter and pulse until the mixture resembles wet sand.

Press the biscuit mixture firmly into the base of a 7-inch springform cake tin, spreading it out evenly. Place in the fridge to set for 30 minutes.

In a mixing bowl, beat the cream cheese until smooth and creamy. Add in the melted white chocolate and mix until well combined.

In a separate bowl, whip the double cream until soft peaks form. Gradually add the powdered sugar and vanilla extract and continue to whip until stiff peaks form.

Gently fold the whipped cream into the cream cheese and white chocolate mixture until fully incorporated.

Remove the cake tin from the fridge and layer half of the fresh raspberries on top of the biscuit base.

Pour the cheesecake mixture over the raspberries and smooth out the top using a spatula.

Place the cheesecake in the fridge to set for at least 4 hours or preferably overnight.

Before serving, decorate the top of the cheesecake with the remaining fresh raspberries.

Carefully loosen the edges of the cheesecake from the tin using a knife before removing the sides of the tin.

Slice and serve the gluten-free white chocolate & raspberry cheesecake chilled.