How to Make Gluten Free Cheesecake Crust

When you're on a gluten free diet, sometimes it's easy to feel like you're receiving the culinary 'short end of the stick.' Fortunately, it doesn't have to be that way. For example, in this article you'll learn a wonderful use for any spare macadamia nuts you might have handy, to make a gluten-free cheesecake crust!

Ingredients

1 cup (135 grams) unsalted roasted macadamias
3/4 cup (120 grams) rice flour - if wished you can also substitute another type of gluten-free flour of your choice
6 tablespoons (80 grams) firmly packed brown sugar
1/4 cup (1/8 lb./ 56g) butter or margarine, cut into chunks

Steps

1
Process the macadamia nuts in the food processor.
2
Set aside the processed nuts.
3
Add the flour, brown sugar and butter or margarine together into the food processor.
4
Blend the ingredients together until they form a good texture.
5
Pour the nuts that were set aside at the beginning back into the mixture.
6
Process all of the ingredients until they are the proper texture.
7
Press the mixture evenly over the bottom and about 1 1/4 inches (3cm) up sides of a 9-inch (22.9cm) cheesecake pan with a removable rim.
8
Bake the crust at 350ºF or 180ºC until golden brown, approximately 12 to 18 minutes.
9
Remove the baked crust from the oven and set on a rack to cool at least 30 minutes. Add the filling and bake as directed, or add filling and refrigerate as directed by your recipe.

Warnings

Use the usual precautions when handling hot containers, such as wearing oven mitts and keeping children and pets away from ovens.

Thanks!
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