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 recently have a little time, I had been looking on the web last week. In search of fresh, exciting thoughts, inspirational dishes that I’ve never tasted before, to surprise my family with. Hunting for quite some time but couldn’t discover lots of interesting stuff. Right before I wanted to give up on it, I came across this scrumptious and simple dessert by chance. The dessert looked so tempting
on its pic, that called for immediate action.
It absolutely was not difficult to imagine how it is created, how it tastes and just how much my hubby is going to enjoy it. Mind you, it is extremely easy to delight the guy in terms of cakes. Yes, I am a lucky one. Or perhaps he is.Anyways, I got into the page: Suncakemom and then followed the step by step instuctions that had been combined with superb shots of the task. It just makes life faster and easier. I can imagine that it’s a slight effort to shoot photographs in the midst of cooking in the kitchen because you will often have gross hands thus i highly appreciate the hard work she placed in for making this post and recipe easily implemented.
Having said that I’m encouraged to present my own, personal formulas in a similar fashion. Thanks for the concept.
I had been fine tuning the main recipe to make it for the taste of my family. I’ve got to tell you it turned out a terrific outcome. They prized the flavor, the consistency and loved having a delicacy such as this during a busy week. They ultimately asked for lots more, more and more. Hence the next time I am not going to commit the same mistake. I’m likely to multiply the volume .
This recipe was inspired by gluten free cheesecake recipe 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.
