With the cold and dreary weather leading us into spring, we felt like making something that had a brighter flavour. One of our favourite additions to cheesecake is citrus, and our tried and true recipe is both delightfully creamy and light.
We had leftover Macadamia White Chocolate Chunk Cookies stored in the freezer, which we put through our food processor and used for the crust. The subtle flavours paired well with the cheesecake filling, plus it was a bonus way to repurpose something we already had on hand!
This cheesecake can be served plain, with whipped cream, or with your favourite fruit sauce.
Prep: 30 minutes
Cook time: 40 minutes to 1 hour
Yield: 12-16 slices
Water bath baking method:
If you love chocolate, this is the cake for you! Served warm out of the oven, these rich cakes have an irresistible molten chocolate centre. We like ours with a scoop of ice cream, or dusted with icing sugar and served with a large dollop of whipped cream.
The easiest way to serve these is in the ramekins, but if you're up for a challenge you can flip them upside down onto your serving dish.
Prep: 20 minutes
Cook time: 12-16 minutes
Yield: 4-6 servings
THE ART OF BAKING AND COOKING GLUTEN FREE
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