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 looking on the web a few days ago. Trying to find fresh, stirring ideas, inspirational dishes that I’ve never tasted before, to astonish my family with. Searching for a long time unfortunately could not find any interesting things. Right before I thought to give up on it, I found this tempting and simple dessert simply by chance over Suncakemom. The dessert looked so yummy on its snapshot, that required immediate action.
It absolutely was simple enough to imagine how it’s made, its taste and how much boyfriend will probably like it. Actually, it is extremely simple to keep happy him when it comes to desserts. Anyhow, I visited the blog and then used the detailed instuctions that were accompanied by nice photos of the task. It really makes life quite easy. I can imagine that it’s a slight inconvenience to take photos in the middle of cooking in the kitchen as you may typically have gross hands so that i genuinely appreciate the hard work she devote for making this blogpost and recipe conveniently followed.
That being said I am inspired to present my personal recipes in a similar way. Many thanks the concept.
I had been tweaking the original mixture create it for the taste of my loved ones. I must say it was a terrific outcome. They loved the flavour, the thickness and enjoyed having a delicacy like this in the middle of a hectic workweek. They ultimately requested even more, many more. Hence next time I am not going to commit the same miscalculation. I am going to double the amount to make them pleased.
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.
