I have not made this yet but I have a similar recipe. It is much better after the CHEESCAKE is COMPLETEly Covered in aluminum foil - top bottom sides- and is left in fridge to " dry out" for at least 3 whole days. Then on the fourth day, it will be a heavier and richer tasting cheescake and I think everyone will like it better. I'm going to make it tommorrow but using 1 cup powdered erythritol and 1/2 cup agave nectar. My crust is a batch of this sites recipe for CHEWY SPICE BARS, but made with 1 cup powdered erythritol and Sub the flour with Pamelas Artisan blend gluten free flour. Made the bars a few days ago .. Putting in food processor with about 4 tablespoons KERRIGOLD melted butter. Pressing into springform pan and then pouring filling on top. No need to cook the crust beforehand because it has already been cooked. I will update a few days fr now and let you know how it turned out!
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I have not made this yet but I have a similar recipe. It is much better after the CHEESCAKE is...