Gluten-free white chocolate cheesecake, light as a soufflé

For the base:

• 70 g cold butter
• 100g Ruut cassava flour
• 25 g sugar
• Pinch of salt
• 1 egg yolk
• 2 tbsp water

For the filling:

• 160 g white chocolate
• 160 g cream cheese
• 4 eggs
• 20 g vanilla custard powder

Making cheesecake with white chocolate

Tip :) Always use a kitchen scale for our recipes and for weighing the flour. With precisely weighed ingredients, your cheesecake turns out as light as a soufflé.

Base

1. Put all the ingredients in a bowl and work them into a smooth dough with your hands.
2. Wrap the dough in cling film and let it rest in the fridge for 30 minutes.
3. Roll out the dough on a well-floured work surface and use it to line the base of a springform pan (18 cm in diameter).

Filling

1. Melt the white chocolate over a bain-marie.
2. Fold the cream cheese and the custard powder into the melted white chocolate.
3. Separate the eggs, beat the egg whites until stiff and set them aside for now.
4. Gradually mix the 4 egg yolks into the cream cheese and chocolate mixture.
5. Finally, carefully fold in the egg whites and spread the filling over the base.

Baking

1. Preheat the oven to 160°C fan oven.
2. Bake the cake for 15 minutes at 160°C, then turn the temperature down to 155°C and bake for another 15 minutes.
3. Switch off the oven and leave the cake in the oven with the door closed for another 15 minutes.

The cake tastes best when it comes out of the fridge well chilled. A raspberry and coconut fruit coulis goes really well with it.