I love to make real cheesecake, but am always trying to figure out the gluten free crust. They are almost always made from some kind of cookie that I can't find. However, I've come up with a pretty good alternative.
This was an Amaretto cheesecake and called for a crust made of vanilla sandwich cookies. Instead, I ground up almonds in the food processor until they were the size of small crumbs, enough to make 1.5 c when ground. I then added 2 T organic sugar and 3 T melted margarine, mixed well and pressed it into the bottom of a greased spring form pan. Worked like a charm and the almond crust tastes great with the Amaretto flavored cheesecake. I've tried walnuts before too and it was pretty good. I've been GF 30 years and the Amaretto does not bother me, but you should always investigate ingredients if you are sensitive.
I was diagnosed with Celiac Disease in 1982 and have been gluten free ever since. I went dairy free two years ago. I share recipes, craft patterns, life philosophies and thoughts on this blog. This is just my story. In no way should it be taken as medical advice because every individual is different. There are also a few affiliate links for products I use and recommend. I make a tiny amount of money if you buy something and it in no way changes the price you pay.
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