Cheesecakes have been really popular at my house lately, so I decided to make a strawberry cheesecake with some lemon and white chocolate for this months Go Ahead Honey, It’s Gluten Free.
The pairing of white chocolate and lemon was so good that I decided to try making some almond cookies with those flavours, and luckily they ended up being as good as I had hoped. Like tiny soft lemon flavoured cakes.
All went well with making the cheesecake, although I will use less gelatine leaves in the future; it was a bit too rubbery in appearance for my taste.
A Cheesecake Recipe With White Chocolate, Lemon and Strawberries
This is much the same recipe as this one, the flavours are just different.
-100 grams/3,5 ounces white chocolate
-half the zest of one lemon and the juice of one lemon
-200 grams/7 ounces cream cheese (I used Philadelphia)
-2 dl/ 3/4 cup whipping cream
-4 gelatine leaves, or less, 3 might be enough
-1 tsp vanilla extract
Line the edges of a pan with halved strawberries, they will stick to the cake when it has set.
Place the gelatine leaves into some cold water. Melt the white chocolate. Whip the cream and mix it with the white chocolate and the cream cheese. Add the vanilla extract and the lemon zest.
Place the lemon juice into a saucepan on medium heat and melt the gelatine leaves into it. Let it cool a bit.
Mix the lemon juice after it has cooled with the whipped cream mixture. Pour it into the cake pan (springform, or one with just the edges, so that you can just lift it off) and leave to sit in the fridge for at least 3 hours.
Decorate with some fresh strawberries before serving.
You can make a base for this with some cookies for example, just crush some cookies (180 grams/6 ounces) and mix them with some melted butter (50 grams/1,7 ounces) and then place onto the pan before adding the filling.
Almond Cookies With White Chocolate and Lemon
These would also be good with some crushed liquorice candy mixed in, turkish peppers are a good choice.
-1 cup/2,5 dl almond meal
-50 grams/1,7 ounces melted butter, or vegetable oil
-one egg
- 2 heaping tbls sugar
-1 tsp vanilla extract
- 50 grams/1,7 ounces white chocolate pieces
-half the zest of one lemon
-2 tbls lemon juice
Just mix everything together and bake at 170 C/340 F for approximately 15 minutes, or until they are done, it depends on your oven, but they usually take 10-20 minutes.
This is my contribution to Go Ahead Honey, It’s Gluten Free; I will be posting the roundup on Wednesday.
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{ 8 comments }
Ida 05.24.09 at 11:55 am
Damn this looks good! The cake is fabulous.
GF Patisserie 05.24.09 at 2:22 pm
This is a piece of culinary art!
Great cake, brilliant images.
zerogluten 05.24.09 at 10:23 pm
Hello, I return to you to write in line from Spain from a translator, because itself without knowing English.
Once again to comment that everything enchants to me what beams. This cake has a wonderful presentation and I imagine the good thing that it must be.
In my country a game has seted out where you must adopt blog without gluten and realise a prescription of blog. I hope to be to the height because I have adopted to you. When it publishes the result I will make it to you arrive.
A little kiss without gluten
Arwen from Hoglet K 05.25.09 at 2:09 am
The halved strawberries on the base look beautiful! The cookies sound good too. The lemon and white chocolate sound like a good contrast of sweet and sour.
linda 05.25.09 at 12:02 pm
The combo lemon and white chocolate is indeed very good! I made white chocolate ganache infused with lemon grass…very tasty too!
and so do the cookies!
Your cheesecake looks very cute and pretty and delicious
Dominique (de vous à moi...) 05.26.09 at 6:12 am
The combination lemon and white chocolate, is surely very tasty with strawberries: I have to try this recipe soon! Thank you sharing…
gfe--gluten free easily 05.31.09 at 10:06 pm
Hi, Emilia–As I said on the roundup post, this cheesecake is absolutely stunning! And, I wouldn’t refuse one of the cookies either–yum!
Shirley
Emilia 06.06.09 at 10:08 am
Ida,
Thanks so much
GF Patisserie,
Thank you
zerogluten,
Thanks!
I did see the chocolate truffles you tried out, I used google translator too to read the post
They seemed to have turned out well from what I understood?
I also loved your devil cake post, those little horned devils were so funny with the cake and the cake itself looked delicious
Arwen,
Thanks
lemon and white chocolate are so good together, you are right about that. We have some white chocolate here for baking which has some lime in it and I have been wanting to try the chocolate out for some time, I would imagine that lime and lemon are equally good with white chocolate.
Linda,
Thanks! Oh yes, lemon grass sounds really good too, maybe even better than lemon
Dominique,
Hope you’ll like the cake and thanks for commenting
Shirley,
Thanks
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