Gluten-Free Strawberry White Chocolate Blondie Cheesecake
Delicious, white chocolate blondie crust topped with a white chocolate cheesecake layer and fresh strawberries. Take it up a notch by adding a little Grand Marnier (orange liquor) or Amaretto. This recipe works equally as well with raspberries, blueberries or cherries.
Ingredients
WHITE CHOCOLATE BLONDIE
- 226 grams unsalted butter
- 154 grams white chocolate, chopped
- 350 grams granulated sugar (or raw coconut sugar)
- 2 teaspoons vanilla
- 2 large eggs
- 1 large egg yolk
- 285 grams 1:1 gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon cornstarch (can omit if allergic)
- 1 teaspoon salt
WHITE CHOCOLATE CHEESECAKE
- 70 grams white chocolate
- 30 grams heavy cream
- 448 grams cream cheese, room temperature (16 oz)
- 1 teaspoon vanilla
- 212 grams granulated sugar
- 4 ounces Cool Whip (or whipped cream
GLAZED STRAWBERRIES
- 448 grams strawberries (1 pound)
- 3 tablespoons strawberry jam
- 2 teaspoons Grand Marnier or Amaretto (optional)
WHIPPED CREAM
- 112 grams heavy whipping cream
- 30 grams confectioners' sugar (½ cup)
Instructions
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Preheat oven to 350 degrees. Grease and flour a 10-inch springform pan.
BLONDIE CRUST
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In a microwave-safe bowl, combine the butter and the chopped white chocolate. Microwave in 30-second intervals, stirring between each one until fully melted.
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Add the sugar, and mix to combine.
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Add the vanilla, eggs and egg yolk, and mix until incorporated.
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In another bowl, combine flour, baking soda, cornstarch and salt.
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Slowly add dry ingredients to wet ingredients, and mix until combined.
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Let the batter rest for 30 minutes, covered, at room temperature.
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Pour batter into springform pan. Bake for 35-40 minutes.
When done, the blondie should be set and golden brown across the top. The center may sink very slightly as it cools.
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Allow to cool completely in the pan.
CHEESECAKE
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In a small microwave-safe dish, combine the white chocolate and heavy cream.
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Melt the white chocolate and heavy cream using 30-second intervals, stirring until smooth. Set aside to cool to room temperature.
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Beat cream cheese, vanilla and sugar until smooth.
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Add the white chocolate mixture, and mix to combine.
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Fold in Cool Whip.
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Run a knife around the outside of the springform pan to make sure the crust is not stuck to the edges. Leave it in the pan to finish assembly.
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Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 2-3 hours.
Glazed Strawberries
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Wash strawberries, and cut off tops so they are similar size in height.
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Mix strawberry jam with liquor or a little warm water to loosen slightly. Toss strawberries with jam to coat.
Whipped Cream
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Whip heavy whipping cream on high speed until it begins to thicken.
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Add confectioners' sugar and juices, and whip until it you get stiff peaks.
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Pipe whipped cream around edges of cheesecake.
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Place whole strawberries inside the whipped cream border, using berries that are similar in size. Take remaining strawberries, slice and toss back into the bowl with the jam to coat. Pile sliced strawberries on top of the cheesecake.
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Warm a thin, flexible spatula or knife under running water, quickly wipe and then run around the edge of the cheesecake to loosen it from the springform pan.
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Carefully remove the springform pan.