Wow! I haven't made a cheesecake in decades. But I needed a low-carb dessert for a friends birthday. Being crustless this started off good. I substituted splenda for 1 1/2 cups of the sugar, using regular sugar for 1/4 cup. I also used half neufchatel and half regular cream cheese and light sour cream. I didn't add the amaretto as some people don't like almond, but added another tsp of vanilla. OMG it was so creamy it was fantastic. I also used these other tips from previous reviews. Instead of the water bath I put a glass baking dish with warm water directly under the springform pan. It did not crack. I still wrapped it in foil to keep it from dripping. And I lined the bottom and sides with parchment. The side parchment probably kept it from going over the sides. It makes a LARGE cheesecake. I will definitely be making this again. It's also a great gluten free recipe for my mother-in-law.
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Wow! I haven't made a cheesecake in decades. But I needed a low-carb dessert for a friends...