March 8, 2009
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 flour 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
I used Amber Lee's cheesecake recipe (also found here). 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)
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.
Labels: dessert recipes
(I'm embaressed at this point to remember that *yes* I did grow up in the midwest and *yes* I should probably know these things, but I live in NYC for so long, I guess it knocked stuff like this right out of my memory!)
Huckleberries are WAY WAY WAY better than ripest, most perfect blueberries. :) Maybe I feel that way because huckleberries are an exotic treasure since I live in the midwest. I have only had them 3 times in the last 15 yrs, and I savored them every time as though it were my last time tasting them :)
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