Products: All-Purpose Gluten Flour, Tapioca Starch
Servings per recipe: 16 slices
For the crust
- 9 oz plain gluten free biscuits
- 5 oz melted butter
For the filling
- 1 lb cream cheese, room temperature
- 2 tablespoons Just About Foods All-Purpose Gluten Free Flour
- ½ cup sour cream
- 1 ½ cups regular sugar
- Zest of 1 lemon
- 2 eggs
- 1 egg yolk
- 1 tablespoons vanilla
- 9 oz blueberries
For the blueberry sauce
- 3.5 oz blueberries
- 1 ⅓ cup regular sugar
- ½ cup water
- 1 tablespoon Just About Foods Tapioca Flour
- The juice of ½ lemon
- A pinch of salt
In a food processor or in a Ziplock bag using a rolling pin, break the gluten-free biscuits into fine crumbs. Pour the melted butter into the plastic bag and distribute the butter until the mixture resembles wet sand.
Pour the crumbs into an 8” form tin pan prepared with parchment paper on the base. Spread, and press the crumbs into the base up to the walls using a mug or a can to make sure the crumbs are well compacted. Set aside until needed.
For the filling, using the mixer with the paddle attachment, beat the cream cheese until creamy. Add the flour, sugar, sour cream, and lemon zest and mix until incorporated. Then add the eggs, yolk, and vanilla extract until smooth. Be careful not to over-mix.
With a spatula, fold the blueberries into the cream cheese mixture and pour it into the prepared crust.
Bake for 60-70 minutes until the base is light golden brown, and it should jiggle slightly when you gently shake the pan.
Cool the pie at room temperature (2 hours approximately), then refrigerate for 4 hours to overnight.
For the sauce, in a saucepan combine blueberries, sugar lemon and salt and bring to simmer over medium heat. Meanwhile, in a small bowl, combine water and Just About Foods Tapioca Starch and add to the saucepan continuously mixing until it thickens. Let the sauce.
Release the pie from the pan, and carefully, using the parchment paper slide the cheesecake into a plate. Pour the sauce over the cheesecake and enjoy!