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.

Looking for other delicious Gluten Free baking ideas? Click here

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

Made with

Gluten Free Choc Ripple

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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