Happy 4th of July! My sister recently had to go gluten free, so all 4th of July food this year had to have a gluten free option. This cheesecake takes the filling from White Chocolate Caramel Brownie Cheesecake and makes it gluten free and puts a patriotic spin on it. My friend Sadie also requested this for her birthday, since she loves cheesecake.
Ingredients:
Crust:
2 heaping cups Vanilla Chex, crushed
5 tablespoons butter
3 tablespoons sugar
Filling:
1 1/2 pounds (three 8 oz packages) cream cheese
1/4 cup powdered sugar
2 teaspoons vanilla
1 package (12 oz) white chocolate chips
1 cup heavy cream
Chocolate Glaze:
1/2 cup semi-sweet chocolate chips
1/4 cup butter
Fruit Topping:
2 cups sliced strawberries and blueberries
Preparation:
1. Mix crushed vanilla chex, melted butter and sugar together. Pat into greased springform pan. Bake at 325 for 15 minutes. Set aside to cool.
2. To make the cheesecake, heat heavy cream and white chocolate over medium heat, stirring until chocolate is completely melted and mixture is smooth. Refrigerate until cooled, about 30 minutes.
3. Beat cream cheese, vanilla and powdered sugar together. Stir in cooled chocolate cream.
4. Pour filling over cooled crust.
5. To make glaze, melt chocolate and butter on stove over medium heat, whisking until smooth.
6. Pour chocolate glaze over cheesecake filling.
7. Refrigerate overnight. Top with strawberries and blueberries right before serving.
Ingredients:
Crust:
2 heaping cups Vanilla Chex, crushed
5 tablespoons butter
3 tablespoons sugar
Filling:
1 1/2 pounds (three 8 oz packages) cream cheese
1/4 cup powdered sugar
2 teaspoons vanilla
1 package (12 oz) white chocolate chips
1 cup heavy cream
Chocolate Glaze:
1/2 cup semi-sweet chocolate chips
1/4 cup butter
Fruit Topping:
2 cups sliced strawberries and blueberries
Preparation:
1. Mix crushed vanilla chex, melted butter and sugar together. Pat into greased springform pan. Bake at 325 for 15 minutes. Set aside to cool.
2. To make the cheesecake, heat heavy cream and white chocolate over medium heat, stirring until chocolate is completely melted and mixture is smooth. Refrigerate until cooled, about 30 minutes.
3. Beat cream cheese, vanilla and powdered sugar together. Stir in cooled chocolate cream.
4. Pour filling over cooled crust.
5. To make glaze, melt chocolate and butter on stove over medium heat, whisking until smooth.
6. Pour chocolate glaze over cheesecake filling.
7. Refrigerate overnight. Top with strawberries and blueberries right before serving.