Hello how are we, are you enjoying May or has it flown by in what seems like a few days like it has for me?! I can't say I haven't enjoyed the past couple of weeks but I am definitely surprised that in just a few days we will be saying goodbye May and hello June crazy right??
The past week before the bank holiday has been a bit of a blur for me I worked a lot of extra hours and the week just seemed to disappear, there was fun mixed in but it was very tiring and I am in need of a few days off which I am getting this weekend yay! I am still trying to find the time to blog and pop in to say hi especially as I have so much to blog about but alas there just has not been the time but I have a sneaky hour today so I just had to drop in and share this glorious pudding recipe with you, its definitely not for those watching the calories but if you enjoy a healthy balanced diet there is no reason why you couldn't indulge in this pudding because I can tell you now this is one you are going to want to try!
Gluten Free Caramel Cheesecakes
Quite a while ago now I was lucky enough to be treated to this jar of Dulce De Leche from the kind peeps over at Merchant Gourmet, not something I would think of buying myself but I am so glad I got to try it because it is glorious! A couple of weeks ago I asked my dad and his girlfriend round for dinner so I had the perfect opportunity to try this stuff out and I new exactly what I was going to create, Dale loves caramel and my dad loves cheesecake so that is how this recipe was born....
1/2 pack gluten free digestive biscuits
2 Tbsp coconut sugar
2 Tbsp lacto free butter
1 + 1/2 pack lacto free cream cheese
3 Tbsp Dulce De Leche
4 Tbsp crushed almonds
1 + 1/2 Tbsp coconut sugar
Crush the digestive biscuits and put to the side. In a small saucepan heat the butter over a low heat, once melted remove from the heat and stir in biscuits and coconut sugar. Once combined place in 4 pots in equal quantities, then put in the fridge to cool.
In a bowl mix cream cheese and dulce de leche put aside, in a small pan add the crushed almonds and coconut sugar, continuously stir over a low heat until sugar melts and coats the almonds, remove from heat. Take the cheesecake base out of the fridge and top with the cream cheese mix in equal parts then top with the crushed almonds and place back in the fridge.
Take the cheesecakes out of the fridge 10-20 minutes before serving.....enjoy!
These bad boys went down a treat, they are rich and creamy and make for a very luxurious pudding which are a total crowd pleaser. Dale has asked for these to be made again which I will be happy to do although only for a special occasion as they are definitely not low calorie!
Have a lovely wednesday peeps, and if you get a chance to make these let me know what you think x
Are you a cheesecake fan?
Have you tried Merchant Gourmet's Dulce De Leche?