Simple Cheesecake Recipes-Gluten-Free Cheesecake

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.

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