"Gluten Free Cheesecake"

Bragging you can make a gluten free cheesecake is like bragging you can make gluten free coffee.  You’ve got to really disrespect coffee to make it contain gluten in the first place. 

The basic cheese cake is cream cheese, eggs, and sugar.  You can add vanilla, sour cream, fruit or whatever else you want afterwards.  Cheese cake is really more of a pudding than a bread. 

I have a link to my easy cheese cake recipe here:
Simple Plain Cheesecake

And some Cheese cake improv:
How to make any flavor of cheesecake

The only time I add flour is if I am using a very watery fruit or a jam that makes the batter too liquid.  I never add more than 3 tbsp for a very large cake.  This step can be skipped easily.

The catch is the crust.  Crusts are usually made with some crumb made from something that creates gluten.

For a shortcut, I like to use cookies ground up in a food processor.  It has become very easy to find gluten free cookies at Whole Foods these days. 

16oz of crumbs of gingersnaps, animal crackers, graham or whatever ground into fine crumbs.

Add one stick of melted butter.  I find this crust needs a little more butter than a gluten containing cookie crust.

Add 1-2 tbsp cocoa if you want.  Add ground up toasted nuts (1/4 to 1/2c).  Add a little more sugar if it’s not to your taste.  Press it into your pan.  If it is now too crumbly, it won’t press well.  That means add more butter until it presses easily into a semi solid.

Then, bake at 350 for 10-15 minutes.

Let the pan completely cool before you add in the cheese cake batter or the cake will cook unevenly and bubble up at the sides.

Alternatively, with Baker’s Parchment you can bake the filling without a crust in a springform pan.  100% gluten free.