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 currently have some time, I had been searching on the internet last week. Attempting to find fresh, interesting thoughts, inspirational dishes that I have never tried before, to treat my family with. Searching for quite some time but could not find any interesting stuff. Right before I wanted to give up on it, I came across this delicious and easy treat simply by luck over Suncakemom. The dessert looked so fabulous on its snapshot, that called for quick action.
It had been not so difficult to imagine the way it is created, how it tastes and just how much boyfriend might want it. Actually, it is quite simple to please the man when it comes to treats. Yes, I am a blessed one. Or maybe he is.Anyways, I went to the webpage and simply used the step by step instuctions that had been combined with wonderful snap shots of the operation. It really makes life much simpler. I can suppose it is a bit of a effort to shoot snap shots in the middle of baking in the kitchen as you may usually have gross hands thus i seriously appreciate the effort and time she put in for making this post .
That being said I am encouraged to present my very own formulas in the same way. Many thanks for the idea.
I had been tweaking the main formula to make it for the taste of my loved ones. Need to say it had been an awesome success. They prized the taste, the consistency and loved having a sweet such as this in the middle of a busy week. They basically wanted lots more, a lot more. Hence the next time I am not going to make the same mistake. I am going to double the volume to keep them happy.
All credit from Gluten Free Cheesecake recipe goes to 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.