Gluten Free Cheesecake Recipe [Sugar-Free, No-Bake]
Making a cheesecake gluten free is easy and far tastier then anyone would think it is. Using only natural ingredients makes this cake not only delicious but healthy too.
As I lately have some time, I was browsing on the web last week. Trying to get fresh, intriguing ideas, inspiring meals that We have never used before, to surprise my loved ones with. Hunting for a while yet could not come across lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this fabulous and easy treat simply by accident at Suncakemom. The dessert looked so mouth-watering on its pic, it required instant actions.
It was not so difficult to imagine the way it is made, how it tastes and how much my husband will probably love it. Mind you, it is very easy to keep happy him in terms of desserts. Anyhow, I went to the website and then followed the detailed instuctions that had been accompanied by wonderful photos of the procedure. It just makes life much easier. I can imagine that it’s a bit of a effort to take photos down the middle of cooking in the kitchen because you ordinarily have sticky hands so that i genuinely appreciate the commitment she put in to make this post and recipe conveniently implemented.
With that said I am inspired to present my own, personal recipes in a similar fashion. Thanks for the concept.
I had been tweaking the original formula create it for the taste of my loved ones. I’ve got to say it had been an incredible outcome. They enjoyed the flavour, the overall look and loved having a delicacy such as this in the midst of a hectic week. They quite simply requested more, a lot more. Hence the next time I’m not going to make the same miscalculation. I am going to multiply the quantity to get them delighted.
This gluten free cheesecake recipe is from SunCakeMom.
Before getting the ingredients prepare medium size round cake tin. Cover it with tinfoil.
Peel and slice apricots. Put them into a small saucepan with 5 spoonfuls of water.
Bring it to boil. Cook it for about 15 minutes. Stir occasionally then let it cool down.
In the meantime we have some time to multitask. Put the whole almonds, dates into a food processor and chop them up.
Soften butter by putting it into the microwave oven for 20 seconds (400W). We might not need to soften butter if it’s originally out of the fridge and soft.
Mix soft butter with the almond and dates crumbs until we get a well combined mixture.
Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as possible.
Beat cream cheese and honey until soft. (Optionally we can put vanilla extract to the batter now.)
Spoon cream in the middle of the biscuit base and spread outwards to the edges.
Decorate it with fresh apricots.
When the jam is cooled down as much as it won’t hurt our fingers pour it on top of the cake and put the whole thing in the fridge. In case there aren’t fresh apricots available to make jam we can spread on top whatever jam we have available. Preferably something yellow to match the apricots in color and flavor.