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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.
| Cheesecake |
Recipe type: Dessert
Ingredients
- Cheesecake:
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs, at room temperature
- Nut crust
- Berry Topping:
- 2 cups huckleberries or blueberries (fresh or frozen)
- 1/2 cups sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons lemon juice
- 1 Tablespoons butter (optional)
Instructions
- For the Cheesecake: Prepare the crust according to recipe instructions.
- With your mixer, beat together the cream cheese, sugar, and vanilla until smooth.
- Beat in the eggs just until combined, but do not over mix.
- Pour into the nut crust.
- Bake at 325° for 45 minutes or until the center is almost set.
- Cool.
- Refrigerate 3 or more hours.
- For the Topping: In a medium sized saucepan, combine all ingredients except the butter.
- Heat and stir until it thickens.
- Stir in the butter if desired.
Google Recipe View Microformatting by Easy Recipe
Mmm…I can just taste this! You have a very blessed husband.
Okay, in addition to the fact that this is a lovely cake – birthday or no – I just have to ask….just what *are* huckleberries and where do they grow?!
(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!)
Sorry Dana, I forgot to answer your question. Huckleberries are similar to blueberries but smaller and a darker purplish color. I think they are grown mostly in the north. I’ve seen them in northern Idaho and Maine.
After giving it more thought, I think huckleberries are only grown in the northwest. Those were blueberries I had in Maine.
Thanks for the recipe. I am looking to make something natural and gluten free for my own birthday tomorrow.
My sister has celiac disease, so although I usually just substitute whole wheat if a recipe calls for flour, I can't do that in this case because I want her to be able to eat the cheesecake too!
Your cheesecake sounds amazing. I am going to test this recipe soon for my husband's boss who is GF.
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 
There's a company called Lean on Me baking that makes a gluten-free cheesecake too, here's some information about their company:
http://gluten-free.tv/cheesecake
I honestly didn't know what a huckleberry was. How did that happen? lolol. This cheesecake recipe is exactly what a friend of mine at work was looking for about this time last year. She will be pleased! Thanks!
Can you use strawberries instead?
I haven’t tried this recipe with strawberries, but it would probably work.
Whenever I see a gluten free recipe that uses a packaged gluten free mix, I just skip over it. I want to use my own ingredients. Please. I’d much rather buy my own rice flour and whatever else is in it.
SO thanks, but no thanks.
Ellen, the gluten free flour mix referred to in this recipe is not a store bought packaged mix. I buy my own ingredients and make the mix myself. Most of the time, though, I don’t use a mix. You will find that most of my recipes list single ingredients. Here is a post that talks about flour mixes and two that I have used with good success (putting the mix together myself). I have also added this link to the cheesecake recipe. Gluten Free Flour Mixes