5 ingredients sugar free cheesecake recipe that can be prepare fast without turning the oven on! Top it with some natural jam makes it the perfect dessert!
As I currently have some time, I was browsing on the internet a few days ago. Looking to find new, fascinating thoughts, inspirational dishes that We have never tested before, to treat my family with. Looking for a while unfortunately could not find lots of interesting things. Right before I wanted to give up on it, I stumbled on this delicious and easy dessert simply by chance. The dessert seemed so fabulous on its photos, that called for immediate actions.
It had been not difficult to imagine how it is made, how it tastes and just how much my hubby is going to love it. Mind you, it is extremely simple to please the guy in terms of cakes. Anyways, I went to the page: Suncakemom and then used the step-by-step instuctions that have been coupled with nice photographs of the method. It really makes life much easier. I could suppose it’s a slight hassle to take photos in the midst of baking in the kitchen because you most often have sticky hands therefore i highly appreciate the commitment she placed in to build this blogpost and recipe conveniently followed.
With that said I’m empowered to present my very own recipes in a similar way. Many thanks for the concept.
I had been tweaking the main recipe to make it for the taste of my loved ones. I can say that it was a terrific success. They enjoyed the taste, the overall look and enjoyed getting a sweet such as this in the middle of a hectic workweek. They ultimately wanted lots more, many more. Hence the next time I am not going to make the same mistake. I’m going to double the quantity to keep them delighted.
Thanks to suncakemom for the cool Sugar Free Chessecake 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.
Put digestive biscuits into a bowl where we can crush them into small crumbs.
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 biscuit 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 we can.
Beat cream cheese and honey until soft. (Optionally we can put vanilla extract to the batter if we fancy.)
Spoon cream in the middle of the biscuit base and spread outwards to the edges.
Decorate it with slightly cooked apricots.
Set no-bake cheesecake in the fridge overnight.