As Healthy As Can Be!

Gluten Free Cheesecake Recipe

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.

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Cheesecakes are one of the most satisfying cakes out there. They belong to the easy to make and hard to ruin category. This makes them the favorite among many who are trying their wings in the kitchen and also among the well seasoned kitchen veterans who know how to put smile on faces quick and easy.

There are two main types of this cake. The oven baked variety needs an oven and heat so it’s an excellent choice during the winter when we want to be inside a warm kitchen anyway. The no bake cheesecake on the other hand is perfect choice for the summer time. No oven or heat is required to whip it up and have a lovely cool dessert at any part of the hot day.

Cheesecake isn’t really an old dessert as the main ingredient the cream cheese was invented in 1872 when a guy called William Lawrence tried to recreate a soft french cheese and failed into cream cheese. Since then cream cheese have conquered the world so does the cheesecake.

There are plenty of variation all over the world that are using the same basic method a bit differently adding extra ingredients to the base or the cream cheese. Even in the United States there are several types with various methods to prepare them. Probably the most common is the New York style one that uses heavy cream or sour cream to lighten up the cream cheese a bit.

The base of the cake generally made of some kind of crashed up biscuit, crackers or cookies but sponge cakes aren’t unfamiliar with cheesecakes either. Basically we can make it from almost anything what we fancy to throw under the cheese. Like when we try to make the perfect sponge cake but just doesn’t want to come up first time or second or third. Also any accidentally dried out leftover cake could go under there.

This freedom comes quite handy when we are trying hard to come up with some more health conscious dessert options. We already have a sugar free cheesecake that simply uses sugar free biscuit as a base but we can go a step even further. Go natural as possible and not only skip sugar but skip gluten and useless biscuit calories as well. With almonds we can make a perfect gluten free cheesecake crust.

It doesn’t need much more preparation than any other one. In case we only have whole almonds then we have to crush them up in a food processor. It can be ground as well but it’s only a question of preference. Some shops sell them in all three format so we don’t even need to bother with it at home.

We can sweeten the gluten free cheesecake crust with a bit of honey if dates aren’t available. Going ahead without any sweetener will not cause any shock either but dates are sweet surprises hidden in the crust so it’s fun to use them.

Almonds aren’t the only ingredients for a gluten free cheesecake crust recipe. We can use most of the nuts what we have at hand. Pecans, hazelnuts, brazil nuts would most likely work as long as we are happy with their taste in our cake. Most likely we don’t wan’t to end up a salty and sour crust so we should tend towards the sweeter or neutral side.

Ingredients:

  • 7 ripe middle size Apricots (about 9 oz / 250g peeled and de-seeded)
  • 4 oz / 100g Almond (Ground or whole)
  • 7 tablespoon / 100g Butter
  • 2 oz / 50g Pitted dates (chopped)
  • 21 oz / 600g Cream cheese (Philadelphia)
  • 1 tablespoon Honey or agave (optional)

Kitchen utensils:

  • Ø8″ / Ø21cm Baking tray

How to make:

  1. Before getting the ingredients prepare medium size round cake tin. Cover it with tinfoil.
  2. Peel and slice apricots. Put them into a small saucepan with 5 spoonfuls of water.Cooking the apricots - Gluten Free Cheesecake Recipe - SunCakeMom
  3. Bring it to boil. Cook it for about 15 minutes. Stir occasionally then let it cool down.Cooking the apricots until tender - Gluten Free Cheesecake Recipe - SunCakeMom
  4. In the meantime we have some time to multitask. Put the whole almonds, dates into a food processor and chop them up.Gluten-free-cheesecake-recipe-process
  5. 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.
  6. Mix soft butter with the almond and dates crumbs until we get a well combined mixture.Gluten-free-cheesecake-recipe-process-2-SunCakeMom
  7. Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as possible.Gluten-free-cheesecake-recipe-process-3-SunCakeMom
  8. Beat cream cheese and honey until soft. (In case we opt to add vanilla to it this is the time.)Gluten-free-cheesecake-recipe-process-4-SunCakeMom
  9. Spoon cream in the middle of the biscuit base and spread outwards to the edges.Gluten-free-cheesecake-recipe-process-5-SunCakeMom
  10. Decorate it with fresh apricots.Gluten-free-cheesecake-recipe-process-6-SunCakeMom
  11. 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.Gluten-free-cheesecake-recipe-process-7-SunCakeMom

There we have it a perfectly healthy sugar free, gluten free and natural apricot cheesecake. What a lovely sight there is!

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5 from 1 vote
Gluten-free-cheesecake-recipe-2-SunCakeMom
Gluten Free Cheesecake Recipe
Cheesecakes are one of the most satisfying cakes out there. They belong to the easy to make and hard to ruin category.
Author: Edi Baker - SunCakeMom
Ingredients
  • 7 Ripe middle size apricots about 9 oz / 250g peeled and de-seeded
  • 4 oz / 100g Almond Ground or whole
  • 7 tablespoon / 100g Butter
  • 2 oz / 50g Pitted dates chopped
  • 21 oz / 600g Cream cheese Philadelphia
  • 1 tablespoon Honey or agave optional
Kitchen Utensils:
  • Ø8" / Ø21cm Baking tray
Instructions
  1. Before getting the ingredients prepare medium size round cake tin. Cover it with tinfoil.
  2. Peel and slice apricots. Put them into a small saucepan with 5 spoonfuls of water.

  3. Bring it to boil. Cook it for about 15 minutes. Stir occasionally then let it cool down.

  4. In the meantime we have some time to multitask. Put the whole almonds, dates into a food processor and chop them up.

  5. 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.

  6. Mix soft butter with the almond and dates crumbs until we get a well combined mixture.

  7. Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as possible.

  8. Beat cream cheese and honey until soft. (Optionally we can put vanilla extract to the batter now.)

  9. Spoon cream in the middle of the biscuit base and spread outwards to the edges.

  10. Decorate it with fresh apricots.

  11. 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.

Recipe Notes

There we have it a perfectly healthy sugar free, gluten free and natural apricot cheesecake. What a lovely sight there is!

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.


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