Gluten-Free Cheesecake Crust?
My friend doesn't eat gluten, and I thought that for her baby shower I would make a cheesecake, since there is no flour in it. Then I remembered the crust. I usually use gingersnaps or famous wafers and both of those contain gluten. Any ideas for a different crust?
To complicate matters, I live somewhere where it is not possible to buy gluten-free flour or cookies.
Just tried the Patsypie crumble crust this past weekend. It's like the Keebler crust I used to buy, except it's gluten free. In other words, you don't have to bake it and it doesn't come frozen. It's ready to go. I filled it with chocolate pudding, topped it with whipped cream and the result was an amazing chocolate cream pie. It took all of ten minutes. Best part was, our friends who came for dinner thought I was eating gluten again. They asked for the recipe for the crust. You can find it at www.patsypie.com. I've been buying their peanut butter cookies and brownies for years. I think Patsypie has some of the best gluten free baked stuff out there. Anyhow, if you're looking for a gluten free crumble crust, this one is worth a try.
There are many options for crusts, depending on availability in your area of so-called 'alternative grains' and how little or much you want the taste of the crust to matter to the cheesecake filling. A partial list of flours includes almond, quinoa, amaranth, rice, and many brands (Arrowhead, Bob's Red Mill) also make premixed gluten free flours. Be a little careful with oats; depending on the source, some are guaranteed gluten free & some are not.
As another poster suggested, you can also just look for gluten free cookies (ginger snaps, graham crackers, even shortbread!) & crumble them up. (Basic recipe: 1 1/2c cookie crumbs, melted butter to get it sticky, whatever extra spices or ground nuts you'd like to add for flavor, extra sugar if you want it truly dessert-y, press into pie pan, bake @ 350 for about 5+min before adding filling)
Enjoy the baby shower!
I was going to suggest gluten free gingersnaps (I've used Mi-Del brand for cheesecake crusts before) but then realized you said you weren't able to find any gluten free items near you - so I think the nut crusts sound great....just a note of caution: oats are not gluten free unless you buy specifically certified GF oats, and even then some people with gluten intolerances can't digest them well so you may want to check with your friend first if you are unsure.
I obtained this recipe from a Quaker Oats pamphlet many years ago...the cheesecake is quite light and creamy and people always remark how different the crust is...I'll paraphrase the entire recipe but you might only be interested in the crust, I realize:
1 1/2 cups quick oats, uncooked
1/2 cup finely chopped walnuts or pecans
1/2 cup packed brown sugar
1/3 cup butter, melted
Two 8 ounce packages cream cheese, softened
1/2 cup sugar
1 Tablespoon lemon juice
3 eggs (recipe does not specify size, I use large)
1 cup sour cream
1 cup sour cream
2 Tablespoons sugar
2 teaspoons vanilla
For crust: Preheat oven to 350 degrees; combine all ingredients, mix well. Firmly press onto bottom and sides of ungreased 9 inch springform pan about 1 1/2 inches high. Bake in oven for about 18 minutes or til golden brown; let cool.
For filling: combine cream cheese, sugar, lemon juice, mixing at medium speed with electic mixer. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Pour into prepared crust. Bake in 350 degree oven for about 50 minutes.
For topping: combine all ingreidents; mix well Spread over baked cheesecake. Continue baking at 350 for about 10 minutes. Loosen cake from rim of pan; cool before removing rim. Chill before serving.