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 most recently have a little time, I was surfing on the internet the other day. In search of new, fascinating thoughts, inspiring meals that I’ve never tasted before, to astonish my family with. Searching for quite some time yet could not discover lots of interesting things. Just before I thought to give up on it, I found this delicious and easy dessert by accident on Suncakemom. It looked so tempting
on its photo, that called for fast action.
It was easy to imagine the way it is created, its taste and how much boyfriend is going to enjoy it. Actually, it is rather simple to please him in terms of puddings. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I visited the blog and simply followed the detailed instuctions that have been coupled with superb pictures of the procedure. It just makes life much simpler. I can suppose it is a bit of a effort to take pics down the middle of cooking in the kitchen because you most often have sticky hands so I sincerely appreciate the hard work she placed in to make this post .
With that said I am inspired presenting my own recipe in a similar fashion. Thanks for the thought.
I was fine tuning the original recipe create it for the taste of my loved ones. I’ve got to say it had been an incredible success. They enjoyed the flavour, the structure and enjoyed having a delicacy such as this in the midst of a lively workweek. They ultimately asked for even more, a lot more. Thus next time I am not going to commit the same miscalculation. I’m likely to multiply the amount .
This recipe was made possible through SunCakeMom who provided the original gluten free cheesecake recipe.
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.