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 lately have some time, I was searching on the internet a few days ago. In need of new, intriguing thoughts, inspirational dishes that I’ve never used before, to amaze my family with. Hunting for quite some time unfortunately could not discover too many interesting stuff. Right before I wanted to give up on it, I came across this fabulous and simple dessert by chance. The dessert seemed so delightful on its image, that required prompt action.

It had been simple enough to imagine just how it’s created, its taste and just how much my hubby is going to like it. Actually, it is rather easy to keep happy him when it comes to treats. Yes, I am a lucky one. Or possibly he is.Anyway, I visited the page: Suncakemom and simply followed the precise instuctions that have been combined with impressive snap shots of the operation. It really makes life rather easy. I can imagine that it’s a slight inconvenience to shoot photos in the middle of cooking in the kitchen as you will often have gross hands and so i highly appreciate the time and energy she devote for making this post and recipe easily followed.

With that said I am empowered to present my personal formulas in a similar fashion. Many thanks for the thought.

I had been fine tuning the original recipe create it for the taste of my loved ones. I have to tell you that it was an incredible success. They prized the flavor, the thickness and enjoyed having a delicacy such as this in the middle of a stressful workweek. They quite simply asked for more, more and more. So the next time I’m not going to make the same mistake. I’m gonna double the quantity to get them happy.

For more sugar free chessecake recipe check out 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.

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.

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