Rarely do I post a very negative review, but (1)this isn't a good recipe, & (2) it's a horrible choice for people eating LC. To start, a cheesecake is, by definition, mostly cream cheese--one package doesn't cut it. Some have ricotta, but in a smaller proportion to the cream cheese. Why flour? I've never seen flour in a cheesecake recipe (except some crusts, but that isn't the case here). The addition of APF, even in a small amount, while calling this "low carb" is laughable. I just have to ask: why bother making any recipe if it doesn't taste good? Good news! You can have your cheesecake, and eat it too while sticking to LC. Anyone serious about LC should know that it works best when aim for low carb, high fat (yes, that's right), and moderate protein. The basic tenet of LC is that dietary fat doesn't make us fat (or unhealthy). Yes, some fats are worse than others, but attempting to reduce/eliminate fat is counter productive. Furthermore, low fat products are generally higher in carbs than the full fat versions. There are many LC cheesecake recipes online that are outstanding (look beyond this site). I'm proud to say that I made an LC lemon cheesecake (nut crust, sour cream topping, and lemon curd on top of that) and I've lost a couple of pounds in the 3 days since. Bottom line: There's no need to deprive yourself on LC, but cheesecake shouldn't be a staple your diet either.
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Rarely do I post a very negative review, but (1)this isn't a good recipe, & (2) it's a...