Trevor's gluten free diet challenged me to come up with something different this year for our Valentine's day dessert, a special treat we all look forward to each year at this time. Thanks to my mom's suggestion, I started making pie crusts with nuts instead of opting for the more, at least for me, challenging to master gluten free traditional crust. Walnuts, almonds, pecans... Processed just enough. Add a touch of sugar - brown sugar in this case, some chocolate chips, and a little bit of butter, and we had a delicious base for this year's treat: dark cherry and chocolate chip cheesecake.
My friend, Summer, was gracious enough to share her mother's amazing Robin's Nest Cheesecake. Sadly Summer's mom passed away in 2005, however we are honored to have a chance to make it part of our family traditions. While I altered the crust to make this gluten free friendly, the filling is irresistible.
Walnut Crust:
1 c. crushed walnuts
1 T. brown sugar
3 T. butter
A few chocolate chips
Crust: Blend walnuts, brown sugar, chocolate chips, and butter well. Press into a 9 inch spring-form pan, well coated with melted butter.
Filling:
(4)-8 oz. cream cheese
2 c. sugar
1/8 tsp. salt
1/2 tsp. lemon extract
4 eggs
Filling: Mix cheese, sugar, salt and lemon extract to blend well. Add eggs, one at a time, beating well after each addition. Do not over beat! Pour into crust lined pan. We sprinkled a few chocolate chips across the top for good measure. Bake at 350 for 50 minutes. Cool on a rack until cold.
Dark cherry topping:
A fairly easy topping with only three ingredients: dark cherries (in this case, frozen), a touch of sugar, and 2 tablespoons of corn starch. Combine all ingredients and cook over medium-low heat until thickened. Allow to cool before spreading on cheesecake. Delicious!
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