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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 a little time, I had been searching on the web the other day. In search of fresh, interesting thoughts, inspirational meals that I’ve never tested before, to surprise my loved ones with. Hunting for a while but could not come across lots of interesting things. Just before I thought to give up on it, I discovered this fabulous and easy dessert simply by luck at Suncakemom. It looked so delightful on its pic, it required fast action.

It had been simple enough to imagine the way it is made, how it tastes and just how much my husband will probably want it. Actually, it is rather simple to impress the guy in terms of cakes. Anyhow, I visited the site and then used the simple instuctions that have been coupled with nice graphics of the method. It just makes life faster and easier. I could imagine that it is a slight hassle to shoot photos in the middle of cooking in the kitchen as you may normally have gross hands so I seriously appreciate the commitment she devote to make this blogpost .

With that in mind I’m empowered to present my own formulas similarly. Appreciate your the concept.

I had been tweaking the initial formula create it for the taste of my loved ones. Need to tell you it absolutely was a great success. They loved the flavour, the structure and loved having a sweet such as this in the midst of a busy workweek. They ultimately asked for more, a lot more. So the next time I am not going to make the same mistake. I am likely to twin the volume .

The Gluten Free cheesecake recipe is provided by 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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