Gluten Free Cheesecake Recipe [Sugar-Free, No-Bake]

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 some time, I was browsing on the web the other day. Looking for new, interesting thoughts, inspiring meals that I’ve never tasted before, to astonish my family with. Hunting for a long time unfortunately couldn’t come across any interesting stuff. Right before I wanted to give up on it, I discovered this delightful and easy dessert by chance. It looked so delightful on its image, that required rapid action.

It had been easy to imagine just how it is made, its taste and just how much boyfriend might enjoy it. Actually, it is quite easy to impress him when it comes to puddings. Yes, I’m a blessed one. Or maybe he is.Anyhow, I visited the webpage: Suncakemom and used the simple instuctions that had been combined with superb images of the procedure. It really makes life less difficult. I could imagine that it’s a bit of a hassle to shoot snap shots down the middle of cooking in the kitchen because you typically have gross hands so I really appreciate the time and effort she put in to build this blogpost .

With that in mind I’m inspired presenting my own recipe in a similar fashion. Many thanks the thought.

I was tweaking the main mixture to make it for the taste of my loved ones. I can tell you it had been a terrific success. They prized the flavor, the consistency and enjoyed getting a delicacy such as this during a lively workweek. They ultimately asked for more, more and more. Hence the next time I am not going to commit the same miscalculation. I am gonna double the amount to keep them pleased.

gluten free cheesecake recipe recipe first posted on 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.

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