Go Back
–+ servings
Rosewood Munich Cheesecake

Signature Cheesecake by Chef Shinas Shahida (Gluten-Free)

Chef Shinas Shahida
Combining a delicately set cheesecake with a crisp gluten-free sweet dough base, this recipe by Chef Shinas Shahida, Executive Pastry Chef at Rosewood Munich, reflects his signature style: refined, restrained, and driven by texture and flavor rather than excess. It’s a dessert that feels both contemporary and timeless, showcasing how simple components can be elevated through technique.
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 25 minutes
Waiting Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine International
Servings 6 servings

Ingredients
 
 

For the Cheesecake Filling:

  • 240 g Philadelphia cream cheese
  • 82 g sugar
  • 97 g crème fraiche
  • ½ vanilla pod seeds scraped
  • 88 g eggs
  • 47 g cream
  • 9 ml lemon juice

For the Gluten-Free Sweet Dough:

  • 109 g butter
  • 70 g powdered sugar
  • 177 g rice flour
  • 33 g almond powder
  • 15 g tapioca starch
  • 0.9 g salt
  • 61 g egg

Instructions
 

For the Cheesecake Filling

  • Whisk together the Philadelphia cream cheese, vanilla bean seeds, crème fraîche, and sugar until smooth.
  • Add the eggs and continue whisking until fully incorporated.
  • Gradually add the cream and lemon juice, then mix on low speed for 1 minute.
  • Divide the batter evenly between six 7 cm × 4 cm (2¾ × 1½ inch) silicone molds, using approximately 90 g (or 3.2 oz) of batter per mold.
  • Bake at 120°C / 250°F without fan for 60 minutes, then bake for an additional 10 minutes with the fan on.
  • Remove from the oven and allow the cheesecakes to cool completely to room temperature.
  • Transfer the molds to the freezer until the cheesecakes are fully frozen. This will make them easier to unmold.

For the Gluten-Free Sweet Dough:

  • In a stand mixer fitted with a paddle attachment, cream together the butter and powdered sugar until smooth.
  • Add the salt and gradually incorporate the egg while mixing.
  • Add the rice flour, almond powder, and tapioca starch, mixing until a smooth dough forms.
  • Wrap the dough in cling film and refrigerate for at least 30 minutes.
  • Roll the dough out to approximately 3 mm (⅛ inch) thick.
  • Cut into 9 cm (3½ inch) rounds to match the cheesecake bases.
  • Preheat the oven to 160°C / 320°F.
  • Bake the dough rounds for approximately 15 minutes, or until lightly golden. Allow to cool completely.

Assembly:

  • Remove the frozen cheesecakes from the silicone molds.
  • Place each cheesecake on top of a baked sweet dough round.
  • Allow the cheesecakes to thaw before serving.

Notes

Rosewood Munich Cheesecake
Tried this recipe?Let us know how it was!