Can you make any cheesecake recipe without a crust? I want to make one for a friend who can't have wheat - so none of the usual crust ingredients will do. Unless someone knows a good nut-based crust recipe, I'll need to make it crustless. Any suggestions?
or you can use gluten free cookies to make a crust (like graham crackers). I would gladly take crustless, but sometimes you miss the texture of the crunch
You can mix gluten-free cornflakes and crushed nuts with butter for a crust (make sure they don't have malt in them). You can use Nature's Valley rice bran crackers too. I make GF graham crackers for my Celiac son, but that is a bit of a chore, but it can be done.
We also often make a pure nut crust - it can be rather crumbly, but it is tastey. I like it salty sweet too...makes great chocolate pie.
I make this one with a walnut crust. It's fabulous:
1 1/2 cups walnut pieces
1 3/4 cups sugar
4 tablespoons unsalted butter, melted
2 cups sour cream
1 tablespoon pure vanilla extract
2 pounds cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped
4 large eggs, at room temperature
1/4 teaspoon pure almond extract
1/2 cup heavy cream
Preheat the oven to 350°. Butter a 10-inch springform pan. In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes, or until browned around the edges.
In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla.
Reduce the oven temperature to 300°. In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons of vanilla and the almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center.
Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.