Sugar free chessecake
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 had been browsing on the internet the other day. Looking for new, challenging tips, inspiring meals that I’ve never tasted before, to delight my loved ones with. Looking for a long time unfortunately couldn’t discover lots of interesting things. Just before I thought to give up on it, I discovered this delicious and simple dessert by chance. It looked so mouth-watering on its photos, it called for rapid action.
It was simple enough to imagine how it’s created, how it tastes and how much my husband will probably love it. Mind you, it is quite simple to delight the man in terms of desserts. Yes, I’m a blessed one. Or perhaps he is.Anyway, I got into the page: Suncakemom and then followed the simple instuctions that have been combined with impressive pictures of the operation. It just makes life rather easy. I could suppose it is a bit of a effort to take pics in the midst of cooking in the kitchen because you most often have gross hands and so i really appreciate the commitment she put in to build this post and recipe easily followed.
Having said that I am encouraged to present my personal recipe similarly. Thanks for the thought.
I was tweaking the original mixture to make it for the taste of my loved ones. I can tell you that it was an awesome outcome. They prized the flavor, the consistency and enjoyed having a treat such as this during a hectic workweek. They basically demanded more, a lot more. Thus the next occasion I’m not going to commit the same miscalculation. I am gonna double the amount to get them pleased.
Thanks for SunCakeMom who made the no bake sugar free cheesecake a reaility
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.