Gluten-Free Blueberry Cheesecake Pie With Lavender Streusel Recipe

Serves: 8 Save

Ingredients (23)

  • For the Pie Crust:
  • 1 recipe Gluten-Free Pastry Pie Crust
  • For the Blueberry Layer:
  • 2 pints (620 grams) blueberries
  • 1/2 cup (100 grams) sugar
  • 3/8 teaspoon (2.25 grams) fine sea salt
  • 2 tablespoons (12 grams) tapioca starch
  • 1 1/2 teaspoons (3.5 grams) cornstarch
  • 1 tablespoon (14 grams) water
  • For the Cheesecake Layer:
  • 3/4 cup (180 grams) sour cream
  • 1/3 cup (75 grams) sugar
  • 1/4 teaspoon (1.5 grams) fine sea salt
  • 1 large egg
  • 1 teaspoon vanilla paste or pure vanilla extract
  • 1/2 pound (225 grams) cream cheese, diced, at room temperature
  • 1 tablespoon (1/2 ounce or 14 grams) unsalted butter, melted
  • For the Streusel Layer:
  • 3/4 cup (150 grams) sugar
  • 1 cup (130 grams) Gluten-Free Flour Blend
  • 1/8 teaspoon (0.25 gram) dried lavender flowers (optional)
  • 1/8 teaspoon (0.75 gram) fine sea salt
  • 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, diced

Directions

Learn how to make this recipe at Serious Eats

French 75

The epitome of elegance in a cocktail glass - Franc├ęs 75. An effervescent delight blends the botanicals of gin with lemon, balanced beautifully by a dash of sugar syrup and a generous topping of champagne, adding a sparkling sophistication.

Ingredients (6)

  • 1 oz. Tanqueray No. TEN Gin
  • 0.75 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 2 oz. Brut Champagne
  • Lemon Twist Garnish
  • <i>*Approximate serving size is 1.4 servings. Please enjoy responsibly. </i>

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