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 a little time, I was surfing on the web a few days ago. Looking for new, challenging ideas, inspirational recipes that I’ve never tried before, to impress my family with. Searching for a long time unfortunately couldn’t come across any interesting things. Just before I thought to give up on it, I stumbled on this scrumptious and easy treat simply by chance. It looked so tempting
on its photos, that called for fast actions.
It was easy to imagine the way it is created, its taste and just how much my hubby will like it. Mind you, it is very simple to please him when it comes to desserts. Yes, I’m a blessed one. Or maybe he is.Anyway, I visited the website: Suncakemom and followed the step by step instuctions which were coupled with superb pics of the method. It just makes life quite easy. I can imagine that it’s a bit of a effort to take photographs in the middle of cooking in the kitchen because you usually have sticky hands therefore i sincerely appreciate the effort and time she devote for making this post .
That being said I’m empowered presenting my own recipe similarly. Many thanks for the idea.
I had been fine tuning the original recipe create it for the taste of my family. I’ve got to tell you that it was a terrific outcome. They prized the flavour, the overall look and enjoyed getting a treat like this in the midst of a lively week. They ultimately demanded more, a lot more. Thus the next occasion I’m not going to commit the same mistake. I am gonna twin the amount .
You can find more gluten free cheesecake recipe recipes 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 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.