It is the end of summer here in Calgary and the farmers markets are full of glorious fruits and vegetables. Every Tuesday I visit the Northland Farmers market and load up with an abundant bounty of freshness. Last week I picked up 2 bags of Saskatoon berries from Solstice berry farm and was excited to make a ton of goodies with them. To me there is nothing better than berries and cheesecake and with our late summer heat I decided to make a no-bake cheesecake. It is an easy recipe, and one that is quite delicious.
To make the cheesecake gluten free I make my own gluten free graham crumbs. Please see my previous post of Gluten Free Nanaimo bars for the recipe. Gluten free graham crumbs are so simple to make so I try to have a bag of crumbs on hand always for recipes.
This week has been fun playing with the Saskatoon berries and I have made quite a few things with my 2 bags- a Saskatoon berry milkshake, Saskatoon berry/apple chutney for a topping on bbq pork tenderloin, and Saskatoon berry freeze. There is so much you can do with this berry.
Gluten Free Saskatoon Berry Cheesecake
Ingredients
- 1 3/4 cup gluten free graham crumbs
- 1/4 cup melted butter
- 3 cups Saskatoon berries
- 1/2 cup sugar
- 3 tbsp cornstarch
- 2 pkgs cream cheese
- 1/4 cup sugar
- 1 tsp vanilla
- 1 cup whipping cream
- I made my cheesecake in a large 9 X 9 glass dish.
Instructions
- Heat oven to 350 degrees.
- Add gluten free graham crumbs and melted butter to square dish.
- Stir to mix and then spread evenly and also pat down for an even crust.
- Place dish in oven for 8-10 minutes.
- Remove from oven and let crust cool.
- For filling, beat cream cheese until smooth, then slowly add sugar and vanilla.
- Beat mixture until well blended.
- In a clean bowl, beat the whipping cream until soft peaks form.
- Slowly beat the whipped cream into the cream cheese mixture.
- Spoon the cream cheese/whipping cream mixture onto the cooled graham crust.
- Smooth filling onto crust.
- For berry topping, in a large saucepan heat 3 cups Saskatoon berries with 2 ½-3 cups water until mixture starts to come to a boil.
- Reduce heat to medium.
- In a small bowl mix the 3 Tbsp cornstarch with 3 Tbsp cold water.
- Stir until smooth.
- Add cornstarch mixture to hot berries and slowly stir until mixture thickens.
- Remove from heat and let cool.
- Berries will thicken further as they cool.
- Once cool top cream cheese mixture with berries.
- Cover with saran wrap and completely cool in refrigerator.
- Slice and serve.
This is a simple but tasty dessert, perfect on a hot day when you really do not want the oven on for long.
Have you tried Saskatoon berries this year?
What do you do with them?
