Cooking with Fudge & James

Gluten Free No-Bake Cheesecake

Clare from Fudge & James shares her white chocolate liqueur mousse recipe. She shares, "This one is one of my favourite desserts. It is easy to make and there are many ways to adapt it. I love this cheesecake more than a baked cheesecake which can be tricky and time consuming to make. This one can be whipped up in 10 minutes and left to chill in the fridge. Get creative with the toppings and base and you'll have a simple crowd-pleasing dessert. I usually make this with our gluten free biscotti crumbs but any good biscuit would do, just use a dry biscuit or cookie and not a chewy cookie for better results." Read more about Clare in our TGFC Producer Spotlight. 

Ingredients

• 250g pack cream cheese at room temperature
• 250 mls cream chilled
• 1 teaspoon good quality vanilla paste (the quality really makes a difference)
• 75g caster sugar
  
For the base

• 125 g salted butter
• 250 g Fudge & James Biscotti

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Method

1. Blitz the biscotti in a food processor until they are a fine powder.
2. Melt the butter in a saucepan or the microwave and add to the biscotti crumbs. Press into a 24cm spring form cake tin and chill in the fridge for 30 minutes.
3. While the base is chilling, beat the cream cheese, sugar and vanilla until very soft. Ideally the cream cheese should be at room temperature but if you get it out of the fridge just beat it for a few minutes to soften it up. 
4. In a separate bowl whip the cream to soft peaks.
5. When the cream is whipped, gently fold the cream into the cream cheese mixture with a large spoon or spatula until fully incorporated.
6. Spread the topping onto the base and return to the fridge for at least four hours.
7. Top with whatever you fancy. This one was swirled with strawberry jam and sprinkled with freeze dried raspberries. Any fresh, soft fruit is nice, lemon curd, fruit compote or syrup, chocolate shavings, salted caramel are all fabulous. The possibilities are endless.

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