Gluten-Free Cheesecake

Saturday was my husband’s birthday, and instead of a birthday cake, he asked for a cheesecake. I thought it was a great idea, especially since I had some huckleberries in the freezer. My husband grew up in an area where huckleberries grow, so that’s a special treat for him.

There are three parts to making this scrumptious gluten-free dessert: the crust, the cheesecake, and the topping. However, it’s not difficult to make.

The Gluten-Free Crust

I love using a nut crust with this recipe. I used pecans this time and have also used walnuts.

• 1 c. gluten-free flour mix (I used Bette Hagman’s basic mix)
• 1/4 tsp. xanthan gum (if it’s not included in your flour mix)
• 1/4 c. brown sugar
• 5 Tb. cold butter
• 1/2 c. finely chopped nuts

Combine the flour, xanthan gum and brown sugar. Using a fork or pastry blender, cut in the butter until you have small crumbs. Stir in the nuts. Press the mixture into the bottom of a 10 inch springform pan that has been sprayed with cooking spray. The crust does not need to be precooked. It will cook along with the cheesecake.

The Cheesecake

I used Amber Lee's cheesecake recipe. It has always turned out well for me.

The Huckleberry Topping

• 2 c. huckleberries or blueberries (fresh or frozen)
• 1/2 c. sugar
• 3 Tb. cornstarch
• 2 Tb. lemon juice
• 1 Tb. butter (optional)

In a medium sized saucepan, combine all ingredients except the butter. Heat and stir until it thickens. Stir in the butter if desired.

Remember to come back Wednesday for the What’s for Dinner Wednesday blog carnival. I’ll be telling you about my husband’s birthday dinner.