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 currently have a little time, I had been searching on the web a few days ago. On the lookout for new, fascinating ideas, inspirational recipes that We have never tasted before, to impress my loved ones with. Looking for a long time unfortunately couldn’t discover too many interesting things. Just before I wanted to give up on it, I ran across this tempting and easy dessert simply by chance. The dessert seemed so delicious on its image, that required instant actions.
It had been simple enough to imagine just how it is created, its taste and how much my husband might enjoy it. Actually, it is quite simple to keep happy him when it comes to puddings. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I got into the website: Suncakemom and followed the precise instuctions that were accompanied by nice images of the process. It just makes life quite easy. I can suppose it is a bit of a effort to take photos in the midst of baking in the kitchen as you ordinarily have gross hands therefore i really appreciate the hard work she put in to build this blogpost .
With that said I am empowered to present my personal formulas in a similar way. Many thanks the concept.
I was fine tuning the main mixture to make it for the taste of my loved ones. I have to say that it was a great success. They loved the flavor, the thickness and enjoyed getting a treat such as this in the middle of a busy workweek. They basically asked for even more, many more. Thus the next time I’m not going to commit the same miscalculation. I am likely to double the quantity .
This Gluten Free Cheesecake Recipe 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.