White Chocolate Brownie Cheesecake Recipe
A heap of white chocolate mousse laced with chocolate brownie, floating on a rich brownie base. EAT IT CUZ YOU LOVE IT... It just HAPPENS to be GLUTEN-FREE!
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Ingredients
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Brownie Base
White Chocolate Mousse
Method
Brownie Base Preparation
- 1
Make the Brownie Base
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the gluten-free brownie mix, eggs, water, and vegetable oil. Mix until well combined. Pour the mixture into a greased 9-inch springform pan and bake for 25-30 minutes or until a toothpick inserted comes out with moist crumbs. Allow to cool completely.
White Chocolate Mousse Preparation
- 2
Prepare the White Chocolate Mousse
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth. In another bowl, beat the heavy cream until stiff peaks form. In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Fold the melted white chocolate into the cream cheese mixture, then fold in the whipped cream until well combined.
Assembly
- 3
Assemble the Cheesecake
Spread the white chocolate mousse evenly over the cooled brownie base in the springform pan. Smooth the top with a spatula. Chill in the refrigerator for at least 4 hours or until set. Remove from the springform pan and slice to serve.
