- Servings:16
- Occasion:Dessert, Entertaining
- Cooking Time:1 hour
- Preparation Time:20 mins
- Chill Time:2-3 hours
Gluten Free Choc Ripple Cheesecake
Your classic cheesecake recipe, now in gluten-free! Built on our easy Choc Ripple base, this fuss-free treat is perfect for any entertaining occasion.
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Note: Arnott’s Choc Ripple (Gluten Free) not available in New Zealand.
- Servings:16
- Occasion:Dessert, Entertaining
- Cooking Time:1 hour
- Preparation Time:20 mins
- Chill Time:2-3 hours
Ingredients
- 150g Arnott’s Gluten Free Choc Ripple
- 100g macadamia nuts
- 70g unsalted butter, melted
- 2 x 250g cream cheese, room temperature
- 300g sour cream
- ¾ cup caster sugar
- 1 tsp vanilla extract
- 3 eggs
- Double cream, mixed berries and icing sugar to serve
Preparation
Step 1
Preheat oven to 150°C. Lightly grease a 22 cm springform tin.
Step 2
Place Arnott’s Gluten Free Choc Ripple biscuits and nuts in the food processor bowl and pulse until mixture resembles crumbs. Add melted butter and pulse until combined. Press mixture evenly into the base of the tin. Refrigerate until required.
Step 3
To make the filling, beat cream cheese, sour cream, sugar, and vanilla in a large bowl of an electric mixer. Beat for 1-2 minutes. Add eggs one at a time, beating after each addition. Pour the mixture over the biscuit base. Bake for 1 hour.
Step 4
Turn the oven off and leave the cheesecake in the oven with the door ajar until completely cooled. This will help prevent the cheesecake from cracking.
Notes
- Sprinkle with ½ tsp cinnamon before baking.
