Aunt Bert is actually my great-aunt and lives in a tiny little town in Maine. She makes THE BEST PIES in the world. She is a great cook! Most of the people in the one stop sign town were my family and everyone would gather at Aunt Bert's for dinner and pie!
She is a spunky lady and somewhere in her 70's-80's I would say. When I was a teenager I would spend summer's in Maine and I would have trouble keeping up with her in Wal-Mart! I love to sit and watch her cook almost as much as I loved to sit and eat her cooking!
A few years ago, my Aunt Joyce took all of her recipes and complied an 'Aunt Bert' cookbook!
I love her cheese-cake and so my mom made me an Aunt Bert Cheesecake!
It didn't start out as gluten free, but that is the way we are making it!
Cheesecake
1 1/4 cup crushed gluten free cookies (we used Cherrybrook Kitchen Vanilla Graham Mini Cookies)
1/4 cup sugar
1/3 cup butter, melted
2 (8-oz) pkgs. cream cheese, softened
1 can (14 oz) sweet condensed milk (not evaporated)
3 eggs
1/4 c lemon juice from concentrate
1 8 oz container of sour cream
1 large can of cherry pie filling (we used Kroger. Be sure to call to find out if the brand you are using is gluten free)
Directions
1. Preheat oven to 300 degrees
2. Combine crushed cookies, sugar and butter; press into a 9 inch springform pan.
3. In large mixing bowl beat cream cheese until fluffy. Beat in condensed milk until smooth. Than beat in eggs and lemon juice.
4. Pour into prepared pan. Bake for 50 minutes or until center is set.
5. Remove from oven and top with sour cream. Bake 5 more minutes.
6. Cool and Chill! Top with cherry filling. ENJOY!
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