5 ingredients sugar free cheesecake recipe that can be prepare fast without turning the oven on! Top it with some natural jam makes it the perfect dessert!
As I most recently have a little time, I had been searching on the internet yesterday. In need of fresh, exciting tips, inspirational recipes that We have never tried before, to astonish my loved ones with. Searching for a long time unfortunately could not find lots of interesting stuff. Right before I thought to give up on it, I found this scrumptious and simple treat by chance. It looked so fabulous on its image, that called for urgent action.
It absolutely was simple enough to imagine how it’s made, its taste and just how much my hubby will love it. Mind you, it is extremely easy to delight him when it comes to cakes. Anyhow, I got into the page: Suncakemom and then followed the step-by-step instuctions that had been accompanied by superb shots of the task. It really makes life quite easy. I could imagine that it is a slight effort to shoot photographs in the middle of baking in the kitchen because you usually have sticky hands therefore i pretty appreciate the commitment she put in to build this post and recipe conveniently followed.
That being said I’m encouraged presenting my own, personal recipe in a similar way. Thanks for the concept.
I was fine tuning the initial formula create it for the taste of my family. I must say that it was a great success. They prized the flavor, the thickness and loved getting a sweet such as this in the middle of a lively week. They basically wanted more, more and more. Hence next time I’m not going to commit the same miscalculation. I’m likely to multiply the quantity to make them pleased.
You can find the original sugar free cheesecake no bake at 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.
Put digestive biscuits into a bowl where we can crush them into small crumbs.
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 biscuit 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 we can.
Beat cream cheese and honey until soft. (Optionally we can put vanilla extract to the batter if we fancy.)
Spoon cream in the middle of the biscuit base and spread outwards to the edges.
Decorate it with slightly cooked apricots.
Set no-bake cheesecake in the fridge overnight.