| I loved this cheesecake. I LOVED this cheesecake! |
I've never been a big fan of cheesecake. I'm not sure why, but ... I just never have. Perhaps it's the fat bombs that have acclimatized me to the taste of cream cheese. Maybe it's the fact that this cheesecake isn't as sweet as many I've tried. Maybe I've matured. Maybe it's the fact that it was room temperature, in a hot kitchen, and it was soft and warm and silky smooth when I ate it. Maybe it's really just that good. Whatever the case, this cheesecake had almost ethereal qualities to it. Needless to say ... it was yum.
Note: When I made this, I'd just ordered a pre-made soy based Graham Cracker Crust and used it. I tasted the base and you could taste the soy, which ... I didn't love, but then when I baked it, it was indistinguishable from the real thing. It was outstanding.
Alternate Crust: Wherever possible, I like to give alternatives. I've used the pre-made crust mix in my recipe, however, you could use 2 1/2 cups almond, pecan, walnut and/or hazelnut flour (I'd prefer hazelnut/pecan), mixed with 2 tbsp brown sugar equivalent, 1/4 cup melted butter, a dash of cinnamon and a dash of salt. Mix this together. Then press into the base of the pan. This is an excellent alternative, adding about 20 net carbs to the whole thing, or about 2.5 extra net carbs per each of 8 nice big slices. If you subtract the 1 net gram from the existing crust, this leaves a total of roughly 1.5 net carbs above the current recipe's nutrition information.