Berry-Topped Cheesecake

ingredients:

pie crust
1 ¼ cup gluten-free biscotti crumbs
6 tablespoons unsalted butter, melted and warm

cheesecake filling
1 cup skim milk
4 large eggs
2 1-tablespoon envelopes unflavored gelatin
½ cup unrefined cane sugar
1 teaspoon GF vanilla extract
8oz softened cream cheese
1lb sour cream

directions:
Preheat the oven to 400º, centering an oven rack in the middle of the oven.

for the crust ...
Add the biscotti crumbs and butter to a food processor. Pulse to combine until the mixture resembles wet sand.

Transfer the mixture to a 8 or 9-inch spring form (or cheesecake) pan. Press the crumbs evenly on the bottom and ½ up the sides forming the crust. Bake the crust until it is fragrant and beginning to brown, about 10-12 minutes. Transfer to a wire rack to cool.

for the cheesecake filling ...
Pour the skim milk into the top of a double boiler. Beat in eggs, gelatin and sugar. Cook over boiling water, stirring constantly, until the mixture thickens, about 10-15 minutes. Remove from heat and cool slightly.

In a mixer bowl, cream the softened cream cheese. Add GF vanilla extract and sour cream and beat until well-combined, about 2-3 minutes. Stir in cooled gelatin mixture.

Pour into spring form pan and chill. When ready to serve, bring back to room temperature and top with fresh seasonal berries. This light cheesecake is absolutely delightful!

makes 1 cheesecake, serves 10-12

Betty Nicoson, Terre Haute, Indiana