I’m one who loves a classic dessert that’s naturally gluten free. This Cheesecake shared by Melissa at Gluten Free For Good is just that. And it’s good. Very, very good. I made it for our Thanksgiving feast and all of us who indulged were happy. Very, very happy.
Melissa’s cheesecake (as you’ll read, the recipe actually was one of her mom’s beloved and well-kept “secret” recipes) is crustless. As in no graham cracker crumbs in sight, even gluten-free ones … but don’t let that factor turn you away. The fact is this cheesecake has both the appearance and feel of having a crust. The topping, which is applied almost to the edge of the cheesecake (but not quite), makes it look like the cheesecake has a crust. And the way that the outer shell of this cheesecake firms and browns from its two-phased baking gives it the firmness and taste of an actual crust. This cheesecake is just lovely and would be great for any celebration or a special treat any time.
By the way, Melissa is also the co-author of The Gluten-Free Edge, a book that gives you the knowledge you need (including 50 healthy recipes) to start out the new year well if you want to live an active, healthy gluten-free lifestyle.