This was great! My only criticism is that the crust was too dry, so it was still in cracker crumb condition even after baking, so I'm going to stick to my tried-and-true crust recipe in the future. I used blanched almond flour instead of all-purpose, since I don't keep all-purpose at home. I used one of my mom's cheesecake tricks, which is making everything in the food processor, and it turned out perfectly, aside from the crumbly crust. I didn't open the oven from the time it went in until 7 hours later when I took it out. The taste and texture are fantastic, just what I was looking for. New staple for the holidays!
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This was great! My only criticism is that the crust was too dry, so it was still in cracker...