This is a delicious, delicious cheesecake! And this was my first attempt at cheesecake too. I watch my carbs, and gluten is not my friend, so I replaced the sugar with 1 1/2 cups of regular Splenda, and I replaced the flour with about a tablespoon of coconut flour (coconut flour is much more absorbent than regular flour, so it is not a cup-for-cup exchange). I also used 15 gluten-free graham crackers for the crust. Success! I probably over-mixed it a bit, because while it was baking, the top puffed up like a souffle - but it sank evenly while it cooled, and the end result was still delicious, thick, rich, creamy, and the texture and flavor were perfect. The top did crack but I made a quick sour cream topping and covered them up. No one knew the difference, and it was so good, no one would have cared anyway. No one would have guessed it was sugar free, either! Other than the sugar/flour substitutions, I made the recipe as written. If you follow the directions exactly, start off with room temp ingredients, and don't overmix - this comes out perfect! A great sugar-free, gluten free dessert!
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This is a delicious, delicious cheesecake! And this was my first attempt at cheesecake too. I...