In Montana, huckleberries aren’t just a fruit—they’re a summer treasure, handpicked in the mountains and worth every purple-stained finger! Kokanee Quinn found a Huck Topping Cheesecake that turns that berry bounty into pure bliss: a rich, creamy cheesecake base crowned with a tangy-sweet huckleberry topping that tastes like Big Sky Country in every bite. Easy to whip up, impossible to forget….just ask Bruce Stell–it’s his recipe!
Huck Topping:
2-3 cups huckleberries, barely cover in sauce pan with water on medium heat and add ¾ cup sugar, stir and cook for 15-20 minutes, let it simmer. Add about a ½ cup of cornstarch in a bowl with cold water, and SLOWLY drizzle the mixture into the hot huckleberries to thicken. (Taste for sweetness and just add enough cornstarch to thicken, STIR WELL.
Cheesecake part:
You’ll need a package of cream cheese and a small container of Cool Whip and ¾ cup Powdered Sugar. Blend the cream cheese at room temperature with mixer then add cool whip then powdered sugar and put that mixture in a 9”graham cracker crust and then top with the cooled berry topping and ENJOY!
Note from Bruce: This is so good you can’t forget it!
