350g gluten free biscuits e.g. GF scotch finger, GF golden crunch or GF gingernut
½ cup desiccated coconut
200g butter, melted
Ingredients - Filling
500g Cream Cheese, room temperature
⅔ cup caster sugar
1tsp vanilla extract or essence
⅓ cup cornflour
125g white chocolate, melted
500g sour cream
Ingredients - To decorate - optional
Preheat your oven to 170 fan bake
Remove cream cheese & sour cream from fridge.
Melt white chocolate and set aside to cool.
In a food processor, blitz the biscuits until they are a sandy consistency. Add the coconut and melted butter, and pulse until just combined. Press into a large, greased pie dish, including the sides.I like to line it with baking paper for easy removal.
Place the cream cheese and caster sugar into a stand mixer with a paddle attachment or large bowl. Beat until smooth, then add the vanilla and cornflour and mix until incorporated. With the mixer running, add one egg at a time and incorporate it entirely before adding the next egg.
In a separate bowl, mix together the cooled white chocolate and sour cream, then add to the cream cheese mixture along and mix with a pinch of salt until combined.
Pour the cheesecake filling into the biscuit case.
Wrap the base of the pie dish in tinfoil, then place into the oven with a tray of water on the shelf beneath.
Bake for 1 hour and 15 minutes or until set with a slight wobble.
Cool to room temperature, then refrigerate for at least 2 hours.
Decorate with fruit puffs berries, white & dark chocolate or as you see fit.